I was recently watching a new cooking show with Bill Granger, that awesome and creative Aussie chef whose simple but delicious fare has propelled him to great success. I so enjoyed the recipe he prepared on the show, that it inspired me to make my own version at home this weekend. The base was similar to what I always use when I make linguini with clam sauce…olive oil, shallots (or onions), garlic, a few sardines, white wine and lemon juice…but he had some lovely fresh tuna that he cooked, then flaked and tossed into the dish. He also had some grape tomatoes that he threw in for color. I on the other hand just had some green peppers that I used, but it was equally delicious. I hope you have a chance to try it!
Spaghetti with Flaked, Seared Tuna (serves 4-6)
2 medium fresh tuna steaks
1 # spaghetti or linguini
8 Tablespoons olive oil
4 sardine fillets
2 large shallots or 1 small onion
2 garlic cloves, finely pressed
1 Tablespoon of finely chopped parsley
¼ cup white wine
Juice and zest of 1 fresh lemon
½ cup pasta water
1 large green pepper (or 1 small yellow pepper and I small green pepper)
1 cup sweet grape tomatoes, cut in half lengthwise **optional
S&P to taste (don’t need to add too much salt)
Cook the tuna steaks with 2 Tablespoons of olive oil, and a little salt and pepper and set aside. The tuna should still be slightly pink on the inside if you are dealing with a fresh steak. When cool, gently flake then cover and set aside.
Cook pasta according to instructions and drain into a colander but do not rinse. Coat the pasta with 2 Tablespoons of olive oil to prevent the pasta from sticking together. Reserve ½ cup of the pasta water for the sauce. Juice and zest your lemon and set aside. Add 4 Tablespoons of olive oil to a large sauté pan, and add the sardines and cook until they start to melt. Then add the onions and cook until they are caramelized, about 5 minutes. When the onions are half way done, throw in the peppers of choice and cook together the rest of the way. When nice and golden, add in the garlic and cook for a minute or two but be careful not to burn it.
Deglaze with the white wine and lemon juice and reduce for a few minutes. Add the pasta and the pasta water and begin to toss the pasta in the sauce. The pasta water will help the sauce adhere to the pasta, so continue tossing as the sauce continues to reduce. Lastly, add the flaked tuna, the halved grape tomatoes, lemon zest and fresh parsley and toss well again until it is all incorporated. Serve warm.
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