Imagine a dish that transports you to the sun-drenched coastlines of the Mediterranean with just one bite - a culinary journey where fresh, succulent tuna meets the intense, concentrated flavor of sun-dried tomatoes, all dancing together over perfectly cooked pasta. This isn't just another recipe; it's a gourmet experience that elevates weeknight cooking from mundane to magnificent, promising restaurant-quality flavor in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 fresh tuna steaks, grilled and flaked
- 1/2 cup sun dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, prepare the tuna. Season the tuna steaks with salt and pepper. Grill the tuna over medium-high heat for 2-3 minutes per side, ensuring it remains slightly pink in the center for optimal tenderness.
- Remove the tuna from the grill and let it rest for 2-3 minutes. Using a fork, carefully flake the tuna into bite-sized pieces, discarding any skin or excess fat.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add chopped sun-dried tomatoes to the skillet and cook for an additional 1-2 minutes, allowing their flavors to meld with the garlic and oil.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Add the pasta directly to the skillet with the garlic and sun-dried tomatoes.
- Gently fold in the flaked tuna, ensuring even distribution. If the mixture seems dry, add a small amount of reserved pasta water to create a light sauce.
- Season with additional salt and pepper to taste. Toss everything together until well combined and heated through.
- Transfer to serving plates and garnish with fresh basil leaves. Serve immediately while hot.
Tips
- Tuna Temperature Matters: For the most tender result, grill tuna to medium-rare, keeping it slightly pink in the center. Overcooking will make the fish tough and dry.
- Pasta Water is Liquid Gold: Always reserve some pasta water before draining. Its starchy nature helps create a silky sauce and helps ingredients cling together beautifully.
- Fresh is Best: Use fresh basil leaves for garnishing - their aromatic oils will elevate the entire dish's flavor profile.
- Oil Selection: Choose a high-quality extra virgin olive oil, as it significantly impacts the final taste of your dish.
- Timing is Key: Have all ingredients prepped before you start cooking to ensure smooth, stress-free preparation.
Nutrition Facts
Calories: 425kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
