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Category: Recipes
Prep Time: Cook Time: Total Time:
INGREDIENTS
1 lb Farfalle or other pasta
1 cup water
3 Tbs olive oil
1 bunch small size fresh asparagus
(18-20 stalks)
6 slices of bacon
2 Tbs butter
12 oz fresh button mushrooms
(sliced)
1 lb fresh tuna steaks
blackened fi sh seasoning *see
recipe below
8-10 oz sun dried tomatoes in oil
(slivered)
fresh parmesan
DIRECTIONS
I normally prepare each ingredient separately, keep warm and then add all together at the end. I also use only two cooking utensils ~ one pot for the pasta and my 12” black iron skillet. Cook Farfalle pasta according to package directions.
Meanwhile ...
*Remove the tough ends of the asparagus, then slice the stalks in 1 1/4” pieces. Saute in 1 cup water, 1 Tbs Olive Oil until crisp tender. Be sure not to overcook! Drain, remove from skillet, set aside and keep warm.
*Using the same skillet, fry the bacon until very crisp but not burnt, remove from pan, crumble pieces, set
aside and keep warm. Reserve the bacon grease.
*Add 2 Tbs butter & 1 Tbs olive oil to the remaining bits of bacon/grease in the skillet. Add the mushrooms and saute until tender and lightly browned but not soft. Remove from skillet, set aside and keep warm.
*Set the skillet on high temp, season the tuna steaks with the blackening spice
(more or less as desired)(see note below), cut into bite size pieces and add to the skillet. Tuna continues to cook after you remove it from the heat so be very, very
careful not to over cook. This takes only about 2 minutes on each side for rare to 3-4 minutes for medium. Remove from the skillet,
set aside and keep warm.
*Drain the pasta, add the reserved bacon grease (approx 4Tbs) and bacon pieces, toss lightly to coat evenly, then add the sun dried tomato slivers and oil and toss again, then add the asparagus and mushrooms and tuna bites and mix lightly being careful not to break up the tuna pieces.
Top with shaved Parmesan (as much or as little as you like ~ I like A LOT!)
Serve immediately. Should serve 3-4 people.
NOTE:Blackened Fish Seasoning
recipe courtesy of our friend Kurt Schroeder
1 Tbs sweet paprika
2 1⁄2 tsp salt
1 tsp onion powder
1 tsp cayenne pepper
3⁄4 tsp white pepper
3⁄4 tsp black pepper
1⁄2 tsp dried thyme leaves
1⁄2 tsp dried oregano leaves
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Blackened Tuna Bites With Farfalle Pasta
Linda Allen Clifton's
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Category: Recipes
Prep Time: Cook Time: Total Time:
INGREDIENTS
1 lb Farfalle or other pasta
1 cup water
3 Tbs olive oil
1 bunch small size fresh asparagus
(18-20 stalks)
6 slices of bacon
2 Tbs butter
12 oz fresh button mushrooms
(sliced)
1 lb fresh tuna steaks
blackened fi sh seasoning *see
recipe below
8-10 oz sun dried tomatoes in oil
(slivered)
fresh parmesan
DIRECTIONS
I normally prepare each ingredient separately, keep warm and then add all together at the end. I also use only two cooking utensils ~ one pot for the pasta and my 12” black iron skillet. Cook Farfalle pasta according to package directions.
Meanwhile ...
*Remove the tough ends of the asparagus, then slice the stalks in 1 1/4” pieces. Saute in 1 cup water, 1 Tbs Olive Oil until crisp tender. Be sure not to overcook! Drain, remove from skillet, set aside and keep warm.
*Using the same skillet, fry the bacon until very crisp but not burnt, remove from pan, crumble pieces, set
aside and keep warm. Reserve the bacon grease.
*Add 2 Tbs butter & 1 Tbs olive oil to the remaining bits of bacon/grease in the skillet. Add the mushrooms and saute until tender and lightly browned but not soft. Remove from skillet, set aside and keep warm.
*Set the skillet on high temp, season the tuna steaks with the blackening spice
(more or less as desired)(see note below), cut into bite size pieces and add to the skillet. Tuna continues to cook after you remove it from the heat so be very, very
careful not to over cook. This takes only about 2 minutes on each side for rare to 3-4 minutes for medium. Remove from the skillet,
set aside and keep warm.
*Drain the pasta, add the reserved bacon grease (approx 4Tbs) and bacon pieces, toss lightly to coat evenly, then add the sun dried tomato slivers and oil and toss again, then add the asparagus and mushrooms and tuna bites and mix lightly being careful not to break up the tuna pieces.
Top with shaved Parmesan (as much or as little as you like ~ I like A LOT!)
Serve immediately. Should serve 3-4 people.
NOTE:Blackened Fish Seasoning
recipe courtesy of our friend Kurt Schroeder
1 Tbs sweet paprika
2 1⁄2 tsp salt
1 tsp onion powder
1 tsp cayenne pepper
3⁄4 tsp white pepper
3⁄4 tsp black pepper
1⁄2 tsp dried thyme leaves
1⁄2 tsp dried oregano leaves
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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