Thursday, April 28, 2011

Seared Tuna with Arugula and Fettucini

I really love Bon Appetit, and have bought both of their large cookbook collections, The Bon Appetit Cookbook and Bon Appetit: Fast Easy Fresh. The Cookbook is more of an anthology of all their best recipes. FEF is a collection of their "Fast, Easy, Fresh" column that appears in every issue of their magazine.

I chose this recipe for Seared Tuna over Fettucini with Green Olives and Arugula because I wanted something really fresh and a bit strong tasting. That sounds weird, but after eating out a lot, I crave food that really tastes like what it is - simply and cleanly. This dish is just that.

I chose to use whole wheat pasta because I truly do love the flavor - rich and a little earthy. The tuna is simply seared with a little lemon zest, salt and pepper. All you have to do is boil the pasta, stir in the bruschetta spread and a little lemon juice and cooking water to smooth out the sauce.

My only tweak with the recipe was to not add additional oil. I cooked the tuna misted with an olive oil spray and a dry cast iron skillet. I made my own bruschetta spread since I couldn't find it in the store. I'm glad I did, because I will be mixing it up all the time. I just used a mix of pitted green olives, sundried tomatoes, capers, lemon juice and oil. The sundried tomatoes came in oil, and I felt that was enough for both the oil in the tapenade, and for the pasta.

Toss the arugula in at the end, plate the pasta and voila! It was delicious and was super satisfying.


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