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| Preparation Time: 15 minutes
Cook Time: 10 minutes Makes 1 serving 1 ounce olive oil 6 ounces center cut yellow fin tuna 1 ounce lemon pepper 1 tablespoon minced peeled garlic 1 tablespoon fresh basil 1 ounce Chablis wine 4 ounces heavy cream 1 ounce shredded Parmesan ˝ ounce sun-dried tomatoes 1 artichoke heart, sliced 3˝ ounces cooked farfalle pasta 1 ounce feta Blanched broccoli florets 1 diced plum tomato Salt and pepper, to taste |
 1. Heat sauté pan over high heat, add oil.
Lightly dredge tuna in lemon pepper. Pan sear
quickly, about 1 minute each side. Finish in
375-degree oven to desired doneness, best
served rare or medium rare.
2. Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot. Put farfalle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||