Tuesday, December 24, 2013

Seared Tuna with Basil Greek Olive Pesto and Homemade Creamy Pesto Fettuccine

This seems to be a trend with me. Sitting at the airport bar, drinking a Stella, watching SportsCenter waiting to board my flight to go home for Christmas. What to do? What to do? Write a blog post!!


Last week my mom came to visit. She brought me an early Christmas present...attachments to my KitchenAid mixer to make fresh pasta. I am a sucker for fresh pasta. I have a hard time buying it now because it just doesn't taste the same compared to when it is made fresh. It tastes old if you know what I mean. So we decided to give my new toys a try. Using a slight variation of a previous recipe, we made fresh pesto fettuccine.

To add icing to the cake, we also got this fantastic, just caught big eye tuna from our local seafood market. You will never, ever be able to eat tuna out of a can again. Never, ever. It is melt in your mouth delicious with zero yucky, fishy taste. Let me say it again. Never, ever.

As for the greek olive pesto, we sort of came up with this ourselves...sort of. There is a restaurant in town that serves a tuna sandwich with pesto, olives, and red peppers. This is our interpretation of this sandwich.

Fettuccine:
4 eggs
1 Tbsp. water
3.5 c. flour, sifted
1/2 tsp. salt

Creamy Pesto:
~2 c. basil (I do two hand fulls)
1/4 c. pine nuts, roasted
2 garlic cloves
sprinkle of salt and pepper
1/2 c. basil olive oil
1/2 c. Parmesan cheese, grated
1/2 c. cream
4 Tbsp. butter

Tuna:
big eye tuna steak
sprinkle of salt and pepper

Greek Olive Pesto:
2 - 3 Tbsp. pesto (before cream and butter is added)
1/2 c. Kalamata olives, halved or chopped
1 Tbsp. butter, melted

Pesto Fettuccine:
1. In a bowl (or on a flat surface) make a mount of flour.


2. Using your fingers, make an indentation in mount.


3. Add eggs, water, and salt into the flour.


4. Mix with your fingers starting in the center and working your way outward, slowly adding more and more flour until it becomes dough. If it is still a little sticky, add a pinch or two more flour.




5. Let the dough sit, covered for an hour to dry slightly.


6. Divide dough into smaller portions and flatten slightly.



7. Put dough into flattening attachment and catch as it comes out the bottom. Repeat until dough is the desired thickness.




8. Change attachment to fettuccine cutter, and run dough through. (Note: If your flattened dough is very long, cut into smaller pieces before running through fettuccine cutter. This will make your life a lot easier...as we found out).


9. Lay pasta out on a rack, separating each piece if possible to dry for about an hour.



10. In the mean time, roast pine nuts over medium heat. Should take about 5 minutes. They will start to become fragrant and you can hear the oils bubbling. Set aside to cool.


11. In a food processor, combine basil, garlic, salt, pepper, and pine nuts. Run until finely chopped.



12. With the processor running, slowly add olive oil until combined.


13. In a small bowl, combine pesto mixture with Parmesan cheese. (Reserve about 2 to 3 tablespoons of this mixture for the greek olive pesto).


14. In a large sauce pan, combine butter and cream.
15. Once the butter is melted, add pesto and stir until completely combined. Let sit over low heat.



16. Cook pasta in boiling water for 7 to 8 minutes. (It cooks very quickly).


17. Drain pasta and quickly transfer to pesto. Stir until completely covered with pesto.



Tuna and Greek Olive Pesto:
18. Heat medium sauce pan with a little olive oil. Sprinkle tuna steaks with a little salt and pepper (both sides).


19. Place tuna steaks in pan and sear both sides, allowing the center to remain raw but warm.

(Seriously, how gorgeous is that tuna?!?!)


20. With tongs, sear the sides of the tuna for a minute.
21. For the pesto, melt butter in a small pan.
22. Add olives and pesto and stir until combined.


23. Slice tuna and pour olive pesto over it.



24. Stuff face!!!


Might also enjoy:
Pesto Swirl Bread
Salmon with
Browned Butter Sauce
Enchilada Stuffed Shells

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