Wednesday, January 7, 2009

Tuna on Fettuccine with Green Olives and Arugula

Let me start by saying, this meal got divided into 2 and pasta. I couldn't find fresh tuna (nor was willing to pay the price for it even if I had) at the grocery store. I decided Cod on Fettuccine didn't have the same appeal to it, so I baked the fish in the oven with some lemon and green olives. I am going to include the original recipe, which I have made before and I think is fabulous. My version also worked just great. M loved the fish (had third helpings!) and J loved the pasta so Jack Sprat and his wife struck once again. The arugula I had was "middle-aged" or older (as Curtis put it), but still tasted great--it just wasn't as tender as the young arugula.

Tuna on Fettuccine with Green Olives and Arugula
12 oz fettuccine
1 c green olive bruschetta spread from jar
6 T olive oil
4 t grated lemon peel
4 t fresh lemon juice
5 oz arugula

2 (12-oz) tuna steaks, each about 1-inch thick
4 t fresh marjoram, chopped.

Cook pasta according to package directions until al dente. Drain, reserving 1/2 c pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 T oil, 2 t lemon peel, 2 t lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly. Meanwhile, brush each tuna steak with 1 T oil, sprinkle with salt and pepper. Sprinkle both sides of tuna evenly with marjoram and reamining 2 t lemon peel; press gently to adhere. Heat remaining 1 T oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink, inside, about 1 1 /2 minutes per side. Transfer tuna to work surface; slice thinly. Top pasta with tuna slices.

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