Pan Seared Tuna with Squid Ink Pasta & Asparagus Tips!

Menu: Pan Seared Tuna with Squid Ink Pasta and Asparagus tips

Wine: Chardonnay, Pinot Noir

Ingredients:
2 Yellow fin Tuna steaks
1 small shallot
1 clove of garlic
Truffle salt
Fresh Cracked Black Pepper
1 pkg Squid ink pasta
1 bunch of asparagus spears

Fill medium pot with water, bring to a boil while, on a plate drizzle tuna steaks with olive oil, crack a generous amount of fresh black pepper and sprinkle with truffle salt, let stand. Cut tips off of asparagus, set aside. Chop the rest in small slices, do not put this part in the pasta to boil only the tips.

Cook pasta as directed, add asparagus tips also.

Drizzle olive oil in medium frying pan, heat and place tuna steaks in when it is good and hot. Sear each side to just get a little color, you want the middle to remain pink. It takes very little time to do this so do not leave it. Remove and set on plate.

In the pan add sliced asparagus and a chopped shallot along with the garlic, add a tiny bit of the truffle salt and saute until tender. Add pasta and tips to the pan and toss to coat. Add a little olive oil if it is a little dry.

Slice Tuna and place on top and serve.

Et Viola! Another delicious summer masterpiece.

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!