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Tuna Steak and Fettuccine

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Tuna Steak and Fettuccine

with cherry tomatoes and green olives

Informations supplémentaires
30 min. | 653 kcal | easy | Favorite | Printable version
1. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain and keep 1/4 cup of the cooking water.
2. Setup Slice the tomatoes and the olives in half. Chop the herbs and the garlic. Zest the lemon
3. Toast the breadcrumbs Heat a pan over medium-high heat. Add a drizzle of oil and the panko and cook for 3-4 minutes until golden and crispy. Remove from the pan and put in a bowl with the herbs.
4. Cook the tomatoes Heat a drizzle of oil in a pan over medium high heat. Cook the garlic and capers for 1 minute. Add the tomatoes and olives and cook for 3-4 minutes. As desired, add salt and pepper. Add the cooked pasta, cooking water, the juice and zest of the lemon and a drizzle of olive oil. Mix and cook 1 minute. Remove from the pan and mix with the breadcrumbs.
5. Cook the tuna Add salt and pepper to the tuna. Add a drizzle of oil and the tuna to the pan and cook 2-4 minutes on each side for medium doneness.
6. Plate your dish Slice the tuna and serve on the pasta. Garnish with the Grana Padano and a drizzle of olive oil to taste. Bon appétit!
340gTuna Steak(s)
30gGrana Padano Cheese
1unitFresh Mint and Parsley
250gCherry Tomatoes
0.5unitLemon
140gFettucine
30gPanko Breadcrumbs
45gGreen Olives
0.5unitCapers
1unitGarlic Clove(s)
What you need pan, pot, strainer, tongs, bowl
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 83g
28%
fat 13g
20%
cholesterol 57mg
19%
fiber 5g
20%
protein 48g
saturated 4g
20%
sodium 570mg
24%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg