Ahi Tuna with Angel Hair Pasta

Ahi Tuna with Angel Hair Pasta
Staff Writer
Cindy’s Table

I was at our local fish store to pick up salmon but spotted perfect ahi tuna. I came home and mixed together the perfect seasonings. My husband wanted a little pasta so I pulled out half a red pepper, half a container of mini-roma tomatoes, and a zucchini. This was a great dinner for my hubby and I.

If you are following a Paleo diet or are gluten-free, you can substitute pasta for spaghetti squash, gluten-free pasta, or even zucchini noodles. Be creative!

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4
Servings
305
Calories Per Serving
Deliver Ingredients

Notes

Note: You can use spaghetti squash or gluten-free pasta and it will be just as amazing. I was in the mood for angel hair pasta but will certainly use other alternatives as this dish will be making another appearance on my table soon!

Ingredients

  • 1 Pound angel hair pasta
  • 1 small shallot, diced
  • 1 zucchini, chopped
  • 1/2 Cup red bell pepper, thinly sliced
  • 1/2 Cup mini-roma tomatoes, cut in half (or cherry tomatoes)
  • 3 Tablespoons champagne vinegar
  • 1/4 Cup olive oil, divided
  • 1/4 Cup reserved pasta water
  • Fresh cilantro
  • 1 Tablespoon Spanish paprika
  • 2 Teaspoons ground coriander
  • 1 Teaspoon dried oregano
  • 1 Teaspoon chili power
  • 1 1/2 Teaspoon ground mustard
  • Olive oil for searing
  • Four 4-ounce fillets of ahi tuna

Directions

Cook the pasta by following the package less 2 minutes and set aside in a bowl. You can add a little water or olive oil while it sits. Reserve 1 cup of pasta water.

Take a large sauté pan over medium heat and add in 1 tablespoon olive oil. Add in shallot and cook for 2 minutes. Next add in zucchini and bell pepper. Let sauté for 4 minutes. Turn heat off and add in tomatoes and champagne vinegar. Let sit until tuna is ready.

In a small bowl combine paprika, coriander, oregano, chili powder, and ground mustard. Move to a plate and coat each tuna on both sides. Set a side.

Heat your indoor grill pan over medium-high heat. Once hot add in olive oil to coat the bottom of the pan. Add tuna and sear for 2-3 minutes (depending on the thickness). Flip over and turn off heat and let the fish heat through.

Take the pan with the vegetables and turn to medium heat. Once hot add in pasta, 2 tablespoons olive oil and using thongs to combine ingredients. Add in cilantro and if you need more liquid add some pasta water 1 tablespoon at a time. Taste for any additional seasonings.

On a board slice tuna.

To serve add pasta to the bottom of the plate and divide the tuna pieces to 4 plates.

Nutritional Facts

Total Fat
19g
27%
Sugar
4g
4%
Saturated Fat
15g
63%
Cholesterol
8mg
3%
Carbohydrate, by difference
25g
19%
Protein
8g
17%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
124mg
12%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
14µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
45mg
6%
Selenium, Se
3µg
5%
Sodium, Na
523mg
35%
Water
16g
1%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.