Lemony Ahi Tuna & Olive Oil Pasta

Lemony Ahi Tuna & Olive Oil Pastan is a gluten free and pescatarian recipe with 4 servings. One portion of this dish contains around 30g of protein, 17g of fat, and a total of 436 calories. For $3.9 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Simply Scratch. This recipe is liked by 390 foodies and cooks. A mixture of parsley, pasta water, lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather pricey main course. With a spoonacular score of 95%, this dish is great. Lemony Tunan And Olive Oil Pasta, Tuna Pasta with Tomatoes, Capers and Olive Oil Bread Crumbs, and Lemony Olive Oil Banana Bread are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees, and bring a large pot of water to boil. Season the water with lots of kosher salt.On a piece of parchment or foil, lay a few of the lemon slices. Place the tuna on top and season with salt, pepper and top with more lemon slices.In a small bowl; combine pressed garlic, red pepper flakes, wine and oil. Whisk it together and pour over lemons and tuna. Seal up the parchment or foil to eliminate any steam from escaping and place the foil pack on a rimmed sheet pan. Place pan on the middle rack in your oven and cook for 15-20 minutes depending on the thickness of your tuna. {The tuna is done when a toothpick glides easily through the thickest part without meeting any resistance.}After 10 minutes have elapsed since the fish has been in the oven, drop the pasta into the seasoned water and cook as directed on the package. Pastas have different cooking times so adjust your times accordingly. When the pasta is al dente, reserve a 1/4 to 1/2 cup of starchy pasta water then drain the pasta and transfer pasta to a large bowlWhen the fish has finished cooking, carefully open the foil pack from the top and remove the fish, being careful to keep the juices from spilling. Break apart the tuna into bite size pieces. And combine the cooking liquids with the pasta water. To the pasta; add the parsley, tuna and sauce liquids. Season with more salt, pepper and shaved cheese.Toss and serve immediately!

 

Step by step:

1. Preheat oven to 375 degrees, and bring a large pot of water to boil. Season the water with lots of kosher salt.On a piece of parchment or foil, lay a few of the lemon slices.

2. Place the tuna on top and season with salt, pepper and top with more lemon slices.In a small bowl; combine pressed garlic, red pepper flakes, wine and oil.

3. Whisk it together and pour over lemons and tuna. Seal up the parchment or foil to eliminate any steam from escaping and place the foil pack on a rimmed sheet pan.

4. Place pan on the middle rack in your oven and cook for 15-20 minutes depending on the thickness of your tuna. {The tuna is done when a toothpick glides easily through the thickest part without meeting any resistance.}After 10 minutes have elapsed since the fish has been in the oven, drop the pasta into the seasoned water and cook as directed on the package. Pastas have different cooking times so adjust your times accordingly. When the pasta is al dente, reserve a 1/4 to 1/2 cup of starchy pasta water then drain the pasta and transfer pasta to a large bowl

5. When the fish has finished cooking, carefully open the foil pack from the top and remove the fish, being careful to keep the juices from spilling. Break apart the tuna into bite size pieces. And combine the cooking liquids with the pasta water. To the pasta; add the parsley, tuna and sauce liquids. Season with more salt, pepper and shaved cheese.Toss and serve immediately!

Nutrition Information:

covered percent of daily need