Tuna with Basil Cream Sauce
This Tuna with Basil Cream Sauce is a light creamy summer dish that is simple to make and refreshing to eat. Tonno Fresco or fresh tuna is the best in this recipe. Though I have used quality Italian tuna packed in oil on many occasions when fresh tuna wasn’t available or I just didn’t feel like going out to buy some.
There are many good brands of Italian tonno you can purchase. I grew up like most of us with “Chicken of the Sea”, but as I got older I discovered “Callipo Yellowfin Tuna” from Calabria. The jar contains whole fillets and is much more tender and juicy than store bought brands. It’s more expensive but well worth it.
For this Tuna with Basil Cream Sauce, and any other recipe that calls for fresh tuna, I use Albacore tuna which I get from the fish market. It has a mild taste and nice soft texture. Frozen also works just fine if fresh is not available.
2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 pound of bow tie pasta
Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.
In a separate pan sauté the tuna in the remaining oil for around 3 minutes on each side
until the tuna flakes with a fork. The tuna can also be grilled for this recipe.
Stir flour into onions, garlic and zucchini.
Stir in the chicken broth, cream and basil and cook on medium heat until bubbly
Add the tuna and season with the pepper.
Cook the pasta in 6 quart of salted boiling water until al dente, around 10 minutes
Plate the pasta and pour the tuna sauce all over the top and squeeze that lemon all over. Serves 4 to 6 people.
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