Linguine with Fresh Tuna, Tomatoes and Lemon

Name: Linguine with Fresh Tuna, Tomatoes and Lemon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams tuna steak, cut into 1/2-inch dice; 227 grams cherry tomatoes, coarsely chopped; 1 teaspoons crushed red pepper; 118 milliliters dry white wine; 59 milliliters coarsely chopped fennel fronds; 1 teaspoons finely grated lemon zest; 454 grams linguine; 59 milliliters extra-virgin olive oil; 2 Tbsps pine nuts; 4 servings Salt and freshly ground pepper

Linguine with Fresh Tuna, Tomatoes and Lemon might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 774 calories, 43g of protein, and 24g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of wine, cherry tomatoes, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes.

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Pine Nuts

Toast

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Frying Pan

Transfer to a medium bowl.

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Bowl

Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 tablespoons each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.

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Cherry Tomato

Lemon Zest

Olive Oil

Fennel

Tuna

Wine

Heat the remaining 2 tablespoons of olive oil in a large, deep skillet.

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Olive Oil

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Frying Pan

Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.

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Red Pepper Flakes

Cherry Tomato

Sauce

Meanwhile, cook the linguine in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine.

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Linguine

Pasta

Water

Add the tuna mixture and the remaining 2 tablespoons of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes.

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Fennel

Tuna

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Frying Pan

Remove the skillet from the heat.

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Frying Pan

Add the linguine and the reserved pasta cooking water and toss well. Season with salt and pepper and serve at once.

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Salt And Pepper