Pesto Spaghetti with Seared Tuna

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pesto-spaghetti-with-seared-tuna

Pesto Spaghetti with Seared Tuna

My East meets West creation is incredibly satisfying, tasty and healthy at the same time. This smokey edamame noodles mixed with sliced veggies and topped with highest quality tuna combines a plethora of flavors and textures that make this dish a total palate pleaser.

Even if I say so myself, I think that this recipe is my trifecta! Lately I've been lately obsessing about exploring alternatives to my husband's favorite pasta nights. While both of us are not ready to give up gluten and delicious Italian pastas, this edamame-based, organic spaghetti that I found from Explore cuisine can be an excellent substitute when you feel like having something different.

Ahi tuna is the highest quality variety of yellowtail that requires minimum work as it supposed to be served if not completely raw then slightly seared. I rubbed my tuna with salt, mildly spicy red pepper (such as Marash) and ground coriander which works so deliciously wonderful with this fish. Sear it quickly in a super hot pan on all sides, preferably stainless steel and not the nonstick. It will produce a better crust on top. Then slice tuna against the grain with a very sharp knife. For my pesto, we are going vegan here with no cheese. My only request is that you guys use a fruity olive oil and not the peppery kind. Raw carrot sliced into ribbons will add a pop of color to otherwise very off-green pasta and a crunch. Whereas, hot red pepper adds a kick of spice.

The rest is in the art of plating. Divide pasta between the bowl by masterfully twisting and wrapping it around the folk. Drizzle each plate with olive oil and top with tuna slices. Sprinkle with flaky sea salt, Marash pepper, lemon zest and garnish with tiny basil leaves. Enjoy with cold sake or Japanese beer!

pesto-spaghetti-with-seared-tuna-ingredients

Ingredients: organic edamame spaghetti, tuna, carrot, hot red pepper, kale, walnuts, basil, garlic, lemon, mildly spicy red pepper, ground coriander, salt, olive oil.

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Ahi tuna is a prized variety of tuna that you mostly see at sushi restaurants.

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Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens.

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Blend pesto in a food processor by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.

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Pesto will stay fresh up to 3 days refrigerated.

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Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander.

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Ground coriander is definitely an overlooked spice in my pantry. But I just love, love, love how it blends with seared tuna in this recipe.

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I cut my tuna in half as I wanted to serve smaller pieces over pasta.

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But cutting it in half is totally optional. You can sear it as is.

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Heat medium size stainless steal sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook for about 30 seconds to 1 minute per side, until it releases itself easy from the pan and all sides have a crust.

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Slice carrot into ribbons with vegetable peeler.

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And then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.

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Slice tuna against the grain into ¼ of an inch slices with a sharp knife.

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Cook spaghetti according to packaging instructions, transfer to large bowl.

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Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine.

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Drizzle more olive oil if pasta looks too dry.

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To plate, divide pasta between bowls by twisting it with a fork. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.

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pesto-spaghetti-with-seared-tuna

 

 

 

 

 

Bon Appétit!
Svitlana

Pesto Spaghetti with Seared Tuna

recipe details

Serves 4

Ingredients

  • 8 oz. organic edamame spaghetti
For the tuna
  • 1-pound center cut ahi tuna
  • 1-teaspoon ground coriander
  • 1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Dash of vegetable oil
  • Salt
For kale-walnut pesto
  • 2 cups baby kale
  • ½ cup basil
  • ¼ cup walnuts
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Salt
To garnish
  • ½ large carrot, peeled
  • ½ hot red pepper, thinly sliced
  • ½ teaspoon lemon zest
  • 10 tiny basil leaves
  • Flaky sea salt
  • Mildly spicy red pepper (Aleppo or Marash)
  • Olive oil

Directions

  1. Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
  2. Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steal sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
  3. Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
  4. Cook spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
  5. To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.

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