Hands On:

5 minutes

Total Time:

15 minutes

Serves:

Ingredients

1 lb Fish Market fresh Ahi tuna steaks, ½-in. thick
3 tbsp Gustare Vita olive oil, divided
¾ tsp Hy-Vee salt
½ tsp Hy-Vee black pepper
½ (16-oz.) pkg. Hy-Vee angel hair pasta
6 tbsp Hy-Vee salted butter, chopped
1 tbsp bottled minced garlic
¾ cup water
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ tsp Hy-Vee crushed red pepper
1 tbsp Italian parsley, chopped
½ cup Soirée shaved Parmesan cheese

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Preparation

Bring 2 quarts hot tap water to a boil in large saucepan. Brush tuna with 1 tablespoon olive oil. Sprinkle with salt and black pepper.

Cook pasta in boiling water 3 minutes. Drain pasta; set aside.

Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium-high heat. Cook tuna 4 to 6 minutes until it reaches 145°, turning halfway through. Remove from skillet. Cut into bite-size pieces.

Melt butter in same skillet over medium heat. Stir in garlic; cook 30 seconds. Stir in water, lemon zest and juice, and crushed red pepper. Simmer 1 minute. Add cooked pasta, tuna, and parsley to skillet; toss to coat. Sprinkle with cheese before serving.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		690
% Daily Value*
Total Fat: 37g		47%
	Saturated Fat: 17g
	Trans Fat: .5g
Cholesterol: 115mg		38%
Sodium: 990mg		43%
Total Carbohydrate: 45g		16%
	Dietary Fiber: 3g	11%
	Sugars: 2g	4%
Protein: 44g		88%