penne pasta with seared tuna & lemon cream sauce
what you need
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon finely grated lemon zest
- 2 tuna steaks, each about 8 ounces and 1 inch thick
- Extra-virgin olive oil
- 12 ounces dried penne pasta
- Kosher salt
- 1 cup finely chopped yellow onion
- 1/2 teaspoon finely chopped thyme leaves
- 2 garlic cloves, minced or pushed through a press
- 1 tablespoon finely grated lemon zest
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1 1/2 to 2 tablespoons fresh lemon juice
- 3 tablespoons finely chopped chives, divided
- Weber grill
- Prepare grill for direct cooking over high heat (about 450° to 550°F).
- In small bowl combine rub ingredients. Lightly brush tuna steaks on both sides with oil and season evenly with rub.
- Brush cooking grates of Weber grill clean. Grill tuna over direct high heat, with lid open, until cooked to rare doneness, 2 to 3 minutes, turning once. Remove from grill, let rest at least 10 minutes, and then cut into bite-sized pieces. Meanwhile, bring large pot of salted water to a boil for pasta and cook according to package directions. When draining, reserve a few tablespoons of pasta cooking water.
- In large skillet over medium heat, warm 1 tablespoon oil, add onion and thyme, and sauté until tender, about 7 minutes, stirring occasionally. Add garlic and lemon zest and cook for 1 minute. Add wine, bring to a simmer over medium-high heat, and cook until skillet is almost dry, 3 to 4 minutes. Add cream and return to a simmer. Cook until cream has thickened, about 5 minutes. Remove from heat, stir in lemon juice, 3/4 teaspoon salt and 1/4 teaspoon pepper, and then fold in tuna and 2 tablespoons chives. Keep warm.
- Combine pasta with sauce and stir to coat, adding a few tablespoons of pasta water as needed to help sauce coat everything. Season with salt. Serve right away in shallow bowls, garnished with remaining 1 tablespoon chives.