Ark of the Covenant Recipe

If using spinach fettuccine

Bring a large pot of water to a rolling boil with 1 tsp salt. Add spinach fettuccine and cook until al dente (about 7–9 minutes for fresh, 9–11 for dried). Reserve 1/2 cup of pasta cooking water, then drain and set aside, tossing with a drizzle (1 tsp) of olive oil to prevent sticking.

If using basmati rice

Rinse 1 cup basmati rice under cold water until runoff is clear. Combine rice with 1 3/4 cups water and 1/2 tsp salt in a saucepan, bring to a simmer, cover, and cook gently for 12–15 minutes until liquid is absorbed. Remove from heat and let steam 5 minutes with lid on, then fluff with fork.

Pat the tuna loin dry with paper towels. Rub both sides with 1 tbs olive oil, then season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare vegetables and heat the grill or a heavy skillet/grill pan.

Preheat a grill or grill pan over high heat until very hot (about 5 minutes). Brush or oil the grill grates/lightly oil the pan. Sear the tuna 1½–2 minutes per side for rare, 3 minutes per side for medium, depending on thickness (about 1–1¼" thick). Remove from heat and let rest 3–4 minutes before slicing against the grain into 1/2" slices.

While the tuna rests, heat 1 tbs olive oil and 1 tbs unsalted butter in a large sauté pan over medium-high heat. Add the diced red onion and sauté 2–3 minutes until softened and translucent.

Add the minced garlic and sauté 30 seconds until fragrant, then add the chopped zucchini and yellow bell pepper. Cook 4–5 minutes, stirring occasionally, until vegetables begin to brown but are still slightly crisp.

Add the cherry tomatoes and cook 2 minutes until they begin to blister. Pour in the fire-roasted canned tomatoes and stir to combine.

Deglaze the pan with 1/4 cup dry white wine (or fish stock) scraping any brown bits from the bottom. Add 1/4 cup vegetable or chicken stock, 1 tsp salt, and 1/4 tsp red pepper flakes. Simmer 3–4 minutes to meld flavors and reduce slightly.

Remove from heat and stir in 1 tbs lemon juice, 2 tbs chiffonaded basil, 1 tbs chopped parsley, and taste; adjust salt and pepper as needed. If the sauce is too thick for pasta, stir in up to 1/4 cup reserved pasta water to loosen. Keep warm.

Plate your chosen starch: twirl a portion of spinach fettuccine into the center of a warmed plate or spoon a bed of basmati rice. Spoon a generous portion of the vegetable and fire-roasted tomato sauce over the starch, spreading slightly.

Lay 4–6 slices of the rested grilled tuna over the sauce. Drizzle the finishing 1 tsp extra virgin olive oil over the tuna and vegetables and finish with a few turns of freshly cracked black pepper.

Scatter the thinly sliced spring onions over the dish. Serve immediately.