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Lemony Ahi Tuna and Olive Oil Pasta
From Statesboro Market2Go
<p>A light and flavorful seafood pasta! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: simplyscratch.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
12 ounces
Tuna steaks (thawed if frozen)
3/4 pound
Fettuccine or Linguine pasta
1
Lemon (sliced)
3 cloves
Garlic (minced or pressed)
1/4 teaspoon
Red pepper flakes
1 tablespoon
Olive oil
1/4 cup
Sauvignon Blanc white wine
1/4 cup
Fresh parsley (chopped)
1/4 to 1/2 cup
Reserved pasta water
Salt & pepper to taste
Parmesan cheese (for serving)
Step by Step Instructions
- Preheat the oven to 375 degrees. Bring a pot of water to boil and season it with salt. Lay out some lemon slices on a baking sheet and place the tuna steaks atop them. Season the tuna with salt, pepper, and lemon slices.
- Combine the garlic, red pepper flakes, wine, and oil in a bowl. Whisk it together, then pour the mixture over the lemons and tuna.
- Seal up the fish & lemons in foil, then place the packet on the baking sheet and cook it in the oven for 15 to 20 minutes.
- While the tuna cooks, prepare the pasta as directed until al dente and reserve a 1/4 to 1/2 cup of the pasta water. Put the pasta into a bowl.
- Carefully remove the tuna from the foil packet and reserve the cooking juices. Break up the tuna into small pieces. Combine the cooking juices and pasta water.
- Toss the pasta with the cooking liquids, parsley, tuna, salt, pepper, and Parmesan cheese until well combined, then serve.