Tuna with Onion, Mint, and Almonds with Zucchini Pistou Pasta

Tuna can be absolutely delicious, but before rushing off to the store to make this creation, please make sure you are familiar with the tuna sustainability list! It's complicated and long, but if you want to continue to be able to eat tuna for years to come you must follow it. (Not to even begin to get into the environmental importance of sustainability!)

This tuna was prepare scaloppine style, which basically means thinly sliced. You do not have to go through that last step if you do not want to, but I did as you can see in the picture above. It's topped with a delicious medley of onion, mint, and almonds among some other ingredients. The onion provides a tartness, the mint a fresh burst of flavor, and the almonds a crunch, savory aftertaste. It works excellently together!

And on the side, let's not forget the zucchini pistou. A pistou is basically a type of pesto, but here instead of being solely based in basil it is based on zucchini, but still includes the herb as well. That's right - sauteed zucchini in the pasta and a zucchini sauce ON the pasta. Make this when you have delicious, ripe (local?) zucchini and you'll be in heaven. I took the leftovers for lunch all week...

Difficulty: medium (mostly because cooking tuna correctly is difficult)
Time: 40 minutes
Cost: $21.55



Zucchini Pistou Pasta
Time: 40 minutes

Ingredients:
4 tsp olive oil
2.5 c zucchini, thinly sliced
1 c fresh basil (packed)
1/2 c Parmesan (grated)
2 tbsp pine nuts
4 garlic cloves, coarsely chopped
1 c sweet onion, diced
fresh pasta
1/2 tsp salt
1/4 c fat free half and half
3/4 tsp black pepper

(this recipe is based upon a similar one from Cooking Light)

Heat a good-sized pan over medium high heat. Add two teaspoons of the olive oil, swirling to coat and letting it heat. Add the sliced zucchini. Saute, stirring occasionally, for 7-8 minutes. When it has been cooked long enough the zucchini should be browned/golden and tender. Remove it from the heat.

You'll now make the pistou itself. Put just 1/4 c of the sliced (now cooked) zucchini in a food processor, leaving the rest to the side for now. Add the basil, 1/4 c Parmesan, pine nuts, and garlic. Process until you get a smooth paste; it should be very similar in texture to basil.

Leave the pistou in the food process for now and turn your attention back to the stove. If the rest of your zucchini is still in your pan, empty it out on a plate and set that to the side. Put the now-empty pan back on the stove and heat it over medium-high heat. Add the other 2 tsp of olive oil, swirling to coat, and let that heat.

Add the onion to the pan. Saute the onion, stirring occasionally, for about 10 minutes. It should be tender and slightly browned when it's done. Add in the zucchini slices you had set aside. Stir to mix and heat them for just 1-2 minutes or until warm with the onion.

As the onion is cooking, you'll also want to set some water to boil and cook the fresh pasta according to directions. Keep in mind that typically fresh pasta just needs a few minutes in the water.

When the pasta is finished cooking, save 1/3 of the cooking water before draining the rest. Then, drain the pasta (with 1/3 c set aside) and add the pasta to the zucchini-onion in the pan 1 minute after you add the zucchini. Turn the heat to low but keep the pan on the heat for now.

Turn your food processor back on, and add the remaining 1/3 cooking water and 1/2 tsp salt as the processor is already mixing the pistou. It should now be a little creamier with the water.

When the pistou is blended with the salt and water, turn the food processor off. Add the pistou to the pasta in the pan, stirring well to coat. Remove the pan from the heat.

Add the half and half, black pepper, and remaining 1/4 c of Parmesan. Mix well and then serve right away.

Tuna with Onion, Mint, and Almonds
Time: 20 minutes

Ingredients:
4 tsp olive oil
1 lb tuna
3/4 tsp black pepper
1/4 c almonds (sliced or slivered)
1/4 c fresh orange juice
2 tbsp red onion, diced
3 tbsp mint, chopped
1/2 tsp fennel seed

(this recipe is based upon a similar one from Cooking Light)

Heat a grill pan over medium high heat. Add 1 tsp olive oil, swirling to coat, and let that heat as well. Sprinkle 1/2 tsp of black pepper evenly on your tuna and put it on the grill pan. Cook for about 4-5 minutes on each side or until cooked to your desired amount.

While the tuna is cooking, combine the remaining 1/4 tsp black pepper and 1 tbsp olive oil, almonds, orange juice, red onion, mint, and fennel seed in a small bowl. Stir until mixed well.

When the tuna is done, remove it from the grill pan and cut it into thin slices. Sprinkle the almond mixture evenly over the fish. Serve right away.