Seared Tuna over Basil Pesto Tagliatelle
with Caramelized Fennel & Pangrattato
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Sink into the pink of wild-caught tuna steaks, sliced to reveal that melt-in-the-mouth interior. They rest over an elegant base of fresh pasta, gleaming green with fresh basil leaves. Up the complexity of this cheffy dish with the mellow flavours of caramelized fennel.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 60ml Basil pesto
- 14g Basil
- 1 Fennel bulb
- 2 Garlic cloves
- 225g Fresh tagliatelle
- 40g Panko
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Cashews • Eggs • Milk • Mustard • Sulphites • Tuna • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Medium pan (non-stick if possible)
Total Fat
40 g
Saturated Fat
11 g
Sodium
1220 mg
Total Carb
97 g
Sugars
10 g
Protein
55 g
Fibre
11 g
Preparation
Make the caramelized fennel
- Bring a medium pot of salted water to a boil.
- Roughly chop the basil leaves and stems.
- Halve and core the fennel bulb lengthwise; thinly slice.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the fennel and sauté, 3 to 4 min., until beginning to soften.
- Reduce the heat to medium and sauté, 4 to 6 min., until tender and caramelized.
- Transfer to a plate.
Cook the tuna
- Meanwhile, pat the tuna dry; season with ½ the spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the pangrattato
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the panko and remaining spices. Toast, stirring often, scraping up any browned bits, 2 to 3 min., until golden brown.
- Transfer to a bowl. Wipe out and reserve the pan.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Grate the garlic.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the caramelized fennel, ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and a pinch of salt.
- Cook, stirring often, 30 sec. to 1 min., until combined.
Combine the pasta & serve
- To the pan, add the pasta, pesto and ⅔ of the basil; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Top with the pangrattato and tuna.
- Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
