Seared Tuna & Caramelized Fennel
with Basil Pesto Tagliatelle & Pangrattato
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
These pretty plates will put some pep in your step. Sink into the pink of wild-caught tuna steaks, briefly seared to medium-rare on the outside and sliced to reveal that melt-in-the-mouth interior. Rest the slices of fish over an elegant base of fresh pasta, gleaming green with our basil pesto and fresh basil leaves for extra zing. Up the complexity of this cheffy dish with the mellow flavours of caramelized fennel and the refined texture of warm, seasoned panko.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 60ml Basil pesto
- 2 Garlic cloves
- 1 Bunch of basil
- 1 Fennel bulb
- 40g Panko
- 225g Fresh tagliatelle
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Eggs, Tuna, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Medium pan (non-stick if possible)
Strainer
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
16 g
Sodium
1200 mg
Total Carb
92 g
Sugars
7 g
Protein
55 g
Fibre
8 g
Preparation
Make the caramelized fennel
Bring a medium pot of salted water to a boil. Roughly chop the basil leaves and stems. Halve and core the fennel bulb lengthwise; thinly slice crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the fennel and sauté, 3 to 4 min., until beginning to soften. Reduce the heat to medium and sauté, 4 to 6 min., until tender and caramelized. Transfer to a plate.
Cook the tuna
Meanwhile, pat the tuna dry with paper towel; season with ½ the spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the tuna* and cook, 1 to 2 min. per side for medium-rare, or until cooked as desired. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the pangrattato
In the reserved pan, heat a drizzle of oil on medium-high. Add the panko and remaining spices. Toast, stirring frequently, scraping up any browned bits, 2 to 3 min., until golden brown. Transfer to a bowl. Wipe out and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Grate the garlic. In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the caramelized fennel, cream, ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and a pinch of salt. Cook, stirring frequently, 30 sec. to 1 min., until combined.
Combine the pasta & serve
To the pan of sauce, add the pasta, pesto and ⅔ of the basil; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the pangrattato and tuna. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
