Like an Alfredo meeting carbonara, this delicious and simple skillet pasta is laced with meaty slices of yellowfin tuna.
Fusilli with Tuna, Cauliflower and Pancetta
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
- 6 6 oz. World Port Yellowfin Tuna Steaks
- 12 oz. fusilli pasta
- 1 Tbsp. olive oil
- 1/2 cup diced pancetta
- 1/4 tsp. salt
- 1 tsp. cracked pepper divided
- 4 cups small cauliflower florets
- 1/3 cup sliced shallots
- 1 clove garlic minced
- 3/4 cup dry white wine
- 1 cup 35% heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup butter cubed
- 1/4 cup finely chopped fresh parsley
Cook pasta according to package directions; drain.
Meanwhile, heat 1 tbsp oil in large skillet set over medium-high heat; cook pancetta for 3 to 5 minutes or until golden brown and crispy around edges. Transfer with slotted spoon to paper towel–lined plate.
Season tuna with salt and 1/2 tsp pepper. In same skillet, cook tuna, turning once, for about 6 minutes or until golden brown on both sides. Transfer to plate. Let stand for 5 minutes, then slice.
In same skillet, cook cauliflower, shallots and garlic over medium heat for about 5 minutes or until slightly softened. Stir in wine; bring to boil. Cook for 3 to 5 minutes or until liquid is reduced by half. Stir in cream. Reduce heat to low; bring to simmer.
Add pasta to skillet; cook, tossing gently with sauce for 2 minutes. Remove from heat; add Parmesan, butter and parsley, tossing to coat. Stir in tuna.
Divide among plates. Scatter pancetta over top; sprinkle with remaining pepper.