MARCH 28, 2013 | 12:00 AM BY CHEF HANNY


TUNA PASTA with OLIVES & ARTICHOKES


I love the art of cooking it’s an equal to the art of invention. There are so many way to create good food and even the novice can get it right by starting out with the best and fresh (when possible) ingredients and a little imagination. Not pushing spring arrival to hard (ha- ha) I came across this wonderful dish that is very uncomplicated and tasty.


INGREDIENTS:



  • 8-10 ounces of tuna steak, cut into 6 pieces

  • 4 Tbsp. of extra – virgin olive oil

  • 2 Tsp. of freshly grated lemon zest

  • 2 Tsp. chopped fresh rosemary

  • ½ Tsp. kosher salt

  • ¼ Tsp. freshly ground black pepper

  • 6-8 ounces of penne pasta

  • 1 tin of artichoke hearts in water, drained

  • ¼ cup of chopped green olives

  • 3-cloves of garlic finely chopped

  • 2 cups of grape tomatoes

  • 2 Tbsp. of lemon juice

  • ½ cup of white wine

  • ¼ cup of finely chopped basil & parsley tossed together

METHODE:



  1. Preheat oven to medium – high. Put a large pot of water on to boil

  2. Toss tuna pieces in a bowl with 1tsp. of oil, lemon zest, 1 tsp. Fresh rosemary, ¼ tsp. salt & pepper. Grill the tuna until just cooked through, about 3 minutes on each side Transfer to a plate. When cool enough flake tuna into bite size pieces.

  3. Meanwhile cook pasta and drain (not over done)

  4. Heat remaining 3 Tbsp. of oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and remaining rosemary, cook, stirring, until garlic is just beginning to brown, 3-4 minutes. Add tomatoes and wine; bring to a boil & cook stirring constantly, until the tomatoes begin to crack from the heat and the wine has reduced slightly. Stir in pasta, tuna pieces, lemon juice and the remaining