Fettuccine & Tuna Steak Recipe
white wine / butter / garlic / capers / lemon zest / kalamata olives / focaccia gremolata (gluten free option available upon request)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Gremolata
In a small bowl, combine the chopped focaccia, chopped parsley, and a pinch of salt. Mix well and set aside.
- 3
Sear the Tuna
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the tuna steaks with salt and pepper. Once the butter is melted and bubbling, add the tuna steaks. Sear for about 2-3 minutes on each side for medium-rare, or until desired doneness. Remove the tuna from the skillet and set aside to rest.
- 4
Make the Sauce
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant. Pour in the white wine and bring to a simmer. Add the capers, lemon zest, and kalamata olives, stirring to combine. Let the sauce cook for another 2-3 minutes.
- 5
Combine and Serve
Add the cooked fettuccine to the skillet with the sauce, tossing to coat the pasta evenly. Plate the fettuccine, top with the seared tuna steaks, and sprinkle the focaccia gremolata on top. Serve immediately.
