Rating: 3.5 stars
5 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Fresh tuna and Parmigiano-Reggiano cheese add flavor and a touch of class. A high-quality olive oil carries that strength throughout the dish.

Elizabeth Taliaferro
Recipe by Cooking Light January 1999

Gallery

Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
4 servings (serving size: 5 ounces tuna, 1/2 cup pasta, and 2 tablespoons wine sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup wine and tomato halves in a 1-cup glass measure. Cover with plastic wrap, and vent. Microwave at high 1 1/2 minutes or until mixture boils; let stand, covered, 15 minutes. Strain tomatoes through a sieve into a bowl, reserving liquid; chop tomatoes. Add chopped tomatoes, 1/2 cup wine, and orange juice to the reserved tomato liquid; set aside.

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  • Place fennel seeds and peppercorns in a spice or coffee grinder; process until finely ground. Pour into a small bowl; stir in 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and garlic. Spread spice mixture evenly over 1 side of each tuna steak. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat; add steaks, crust sides down, to skillet. Cook for 5 minutes on each side or until fish is medium-rare or desired degree of doneness. Remove from heat; keep warm. Add wine mixture, 1/4 teaspoon salt, olives, and black pepper to skillet; cook until reduced to 1/2 cup (about 3 minutes). Combine pasta, 1 teaspoon oil, and cheese in a bowl; toss well. Serve tuna over pasta; drizzle with wine sauce.

Nutrition Facts

439 calories; calories from fat 31%; fat 15.1g; saturated fat 4g; mono fat 6g; poly fat 3.5g; protein 46.9g; carbohydrates 26.7g; fiber 1.7g; cholesterol 69mg; iron 4.1mg; sodium 620mg; calcium 122mg.
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