Ingredients
1 oz Cisco olive oil
6 oz center cut yellow fin tuna
1 oz lemon pepper
1 tbls minced peeled garlic
1 tbls fresh, fresh basil
1oz Chablis wine
4 oz heavy cream
1 oz shredded Parmesan
1/2 oz sun dried tomatoes
3 1/2 oz cooked farfalle pasta
1 oz feta
Blanched broccoli florets
1 Wedge of lemon
Dash of salt and pepper to taste
Directions Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper seasoning. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, medium rare is usually best.
Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.
6 oz center cut yellow fin tuna
1 oz lemon pepper
1 tbls minced peeled garlic
1 tbls fresh, fresh basil
1oz Chablis wine
4 oz heavy cream
1 oz shredded Parmesan
1/2 oz sun dried tomatoes
3 1/2 oz cooked farfalle pasta
1 oz feta
Blanched broccoli florets
1 Wedge of lemon
Dash of salt and pepper to taste
Directions Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper seasoning. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, medium rare is usually best.
Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.
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