Yellow Fin Tuna Farfalle Recipes

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

FARFALLE WITH TUNA SAUCE

Steps:

• Cook pasta in a pot of boiling salted water until al dente.
• Drain and flake the tuna. Heat a 2 Tbsp. oil in a skillet and add the garlic. When it starts to sizzle, add the flaked tuna. Stir to combine. Ass 1/2 cup wine and bring to a boil. Add the frozen peas and salt. Let simmer while the pasta cooks. Drain the pasta and transfer directly to the sauce. Mix to combine well and allow the flavors to meld. Season with pepper and serve immediately, sprinkled with a little fresh parsley.

FARFALLE AND TUNA CASSEROLE

Steps:

• In a small bowl, mix breadcrumbs and parmesan cheese.
• Add in 4 tablespoons reserved oil from the tuna; stir to mix well.
• Cook pasta in boiling salted water according to package directions; drain well.
• Put drained pasta in a large bowl.
• Add in Alfredo sauce, green onion, peas, lemon peel, lemon juice, and salt and pepper; stir to mix well.
• Pour mixture into a 3-quart casserole dish.
• Sprinkle crumb mixture evenly over the top.
• Bake at 375 degrees for about 20-25 minutes or until pasta is hot and topping is golden brown.

SEARED YELLOW FIN TUNA

Steps:

• Cut tuna steak in half.
• Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
• Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
• Put olive oil into pan and heat until it reaches smoking point.
• Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
• Pull tuna from pan and allow to rest for 10 minutes.
• Slice thinly and serve.

TUNA AND FARFALLE PUTTANESCA

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC

Steps:

• Preheat oven to 400°F.
• Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
• Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
• While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
• Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.

FARFALLE WITH TUNA, TOMATOES AND OLIVES

Steps:

• Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
• Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

BUFFET FARFALLE WITH TUNA AND TOMATOES

Steps:

• Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil. Set aside.
• Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat. Add the parsley, capers and olives. Pour over the farfalle and fold in.
• Drain the tuna, reserving the oil. Flake the tuna and fold it into the farfalle mixture. Add the vinegar, fold again, then season to taste with salt and pepper. Add as much of the oil from the tuna as desired. Serve at room temperature.