Thursday, 1 August 2013

Pepper Seared Tuna with Penne Rigate Nicoise

Pepper Seared Tuna with Penne Rigate Nicoise

Enjoy the flavor of fresh fish with pesto pasta.

prep 20 minutes
cook 20 miuntes
makes 4 serving

400grams tuna Loin
3 teaspoon whole peppercorns, crushed
200 grams fresh basil
4 tablespoon grated parmesan cheese
200grams penne rigate, cooked al dente
2 tablespoons black olive, sliced
1/4 cup Baguio beans, cut and blanched
1 tablespoon capers
1 small red bell pepper, julienned
6 pieces hard boild equil eggs

1. Roll tuna Loin in the crushed black peppers to form a crust. set aside.
2. Blanch the basil leaves then put in a blender with the olive oil and Parmesan cheese. Puree to make pesto. Season to taste.
3. In a bowl, toss the cooked pasta with the pesto, olives, beans, capers, red bell pepper and quail eggs.
4. Sear the tuna just enough leaving the inside rare. Slice and arrange on the plate,.

Serve with the pasta ala nicoise.

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