Recipes

Farfalle Pasta With Pan-Seared Tuna, Lemon & Garlic

• 1 12 oz.
  Tuna steak (1 1/2 in. thick)
• 3 tsp.
  Olive oil
• 3
  Garlic cloves, minced
• 12 oz.
  Dried hot red pepper flakes
• 1 T
  Finely grated fresh lemon zest
• 2 T
  Fresh lemon juice
• 10
  Kalamata olives, pitted & slivered
• 1/2 c.
  Coarsely chopped fresh flat-leaf parsley

Preheat oven to 400° F.

Pat tuna dry. Rub with 1/2 tsp. oil & 1/2 tsp. garlic, then chill, covered, 20 mins.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 tsp. oil, tilting skillet to coat evenly. Season tuna with salt & pepper, then brown, turning once about 5 mins. total (should be rare-ish inside).

Transfer skillet to middle of oven & roast tuna about 10 mins. Transfer to cutting board & flake into bite-size pieces. Keep warm in covered bowl.

Cook pasta in salted water until al dente. Reserve 1 c. cooking water, then drain pasta.

While pasta is cooking, cook remaining garlic and pepper flakes in remaining 2 tsp. oil in a small heavy skillet over moderately high heat, stirring, until garlic is golden, about 1 min. Remove from heat.

Toss pasta in a large bowl with tuna, 2/3 c. reserved cooking water, zest, juice, garlic & oil, olives, parsley & salt & pepper to taste. Add remaining 1/3 c. cooking water as needed if pasta seems dry.

Serve warm or at room temp.