farfalle with pan-seared tuna and lemon dill sauce
11/05/05 11:16 AM
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I threw this together last night on a whim and it came out great. I never measure so just try to use good judgement!
Boil the pasta (farfalle is bowtie, I guess you can use any shape though).
The sauce:
One big bunch each of fresh dill and fresh lemon verbena, stems removed, chopped roughly.
E. V. Olive oil (I prefer Goya)
Lemon juice
one skinny jar of Goya brand capers
Put all the ingredients in the blender, and add the olive oil gradually, as you need it for everything to blend well. Don't go overboard on the Olive Oil, but there is practically no fat in the rest of the recipe so you should be okay.
Tuna:
6-8oz per person of sushi quality tuna, nice and red.
While the pasta is boiling, rub the tuna with olive oil, salt, and lots of pepper. Heat some olive oil in a heavy skillet, and place the fish on it when it's nice and hot. Depending on how well you like it, cook it for a few minutes on each side. About 4 min on each side will pan-sear it but leave the middle very rare / raw. A few more minutes will cook it through.
Chop up the tuna, and add it and the sauce to the cooked, drained pasta. Serve with french bread. Yum!
Remember, the capers are pretty salty on their own so take it easy on the added salt. Enjoy!
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Amanda
I live in the Big Apple, but I don't eat the skin
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