| Lemon Pepper Yellow Fin Tuna |
Recipe Type: Entree
- 1/2 Cup Pompeian Olive Oil
- 2 Yellow Fin Tuna Steaks, Cut Into Halves
- Lemon Pepper, For Seasoning
- 2 Tablespoons Garlic, Minced
- 1/4 Cup Fresh Basil, Chopped
- 1/2 Cup Dry White Wine
- 2 Cups Garelick Farms All Purpose Cream
- 1/2 Cup Sargento Shredded Parmesan Cheese
- 4 Artichoke Hearts
- 1 Package Barilla Pasta
- 1 Package Alouette Crumbled Goat Cheese
- Salt and Pepper, To Taste
- Preheat your oven to 375°F.
- Place a saute pan over high heat. Add olive oil to the pan. Take the tuna steaks and evenly season with the lemon pepper. Pan sear for 1 minute on each side.
- Finish cooking in the oven until the tuna has reached desired doneness (rare, medium rare).
- Move the tuna to a plate and keep warm.
- Add the garlic, basil and wine to pan and let reduce for 30 seconds. Pour in the cream, Parmesan cheese, artichokes and pasta.
- Let cook until the pasta is hot (should take 2 to 3 minutes).
- Place the pasta on each serving plate.
- Put the tuna on top. Take the goat cheese and sprinkle over the dish. Serve.
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