Makes 4 servings. Difficulty
One 12-ounce yellow fin tuna steak, about 1-1/2 inches thick 2 Tablespoons olive oil + 1 teaspoon, divided 2 garlic cloves, minced 12 ounces gf spiral pasta 1 red bell pepper, diced 1/4 teaspoon hot red pepper flakes 10 black olives, chopped 1/4 cup Italian parsley, chopped 1/4 cup fresh basil, chopped Salt and freshly ground black pepper to taste
Prepare pasta according to package directions. Drain.
While pasta is cooking; add 1 tablespoon olive oil to a medium skillet, over medium heat. Add 1 teaspoon garlic, red bell pepper and hot red pepper flakes; sauté until pepper is just tender. Add peppers to pasta along with black olives, parsley, and basil. Adjust seasonings to taste with salt and freshly ground black pepper.
Rinse and pat tuna steak dry. Rub both sides with 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic. Season with salt and freshly ground black pepper. Cover and chill for 20 minutes.
Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil, tilting pan to coat bottom evenly. When olive oil is hot, add tuna to skillet and cook for 2-1/2 minutes per side. Transfer tuna to a plate and tent loosely with foil to keep warm; let rest 5 minutes.
Slice tuna against grain into 1/2 inch thick slices. (Tuna should be pink in center).
To serve, spoon pasta into individual pasta bowls and top with seared tuna.
We used Tinkyada’s gf spiral pasta in this recipe. Learn more about this product by visiting www.tinkyada.com.