Entree: Italy – Linguine al Tonno e Broccoli (Linguine with tuna and broccoli)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 3 min

Total 38 min

Ingredients

- 12 oz (340 g) linguine
- 2 tuna fillets, approx. 6 oz (170 g) each
- 3 cups (250 g) broccoli florets
- 2 Roma tomatoes, diced, approx. 6 oz (170 g) total
- 4 cloves garlic, minced (12 g)
- 1 small red onion, thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) crushed red pepper flakes
- Zest and juice of 1 lemon
- 1/2 cup (50 g) Pecorino Romano, finely grated
- 1/2 cup (120 ml) reserved pasta cooking water
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook linguine until just shy of al dente according to package instructions; reserve 1/2 cup (120 ml) pasta cooking water, then drain.
2. While pasta cooks, blanch broccoli florets in boiling water 2 minutes until bright green and tender-crisp; plunge into ice water, drain and set aside.
3. Season tuna fillets with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat; sear tuna 1.5–2 minutes per side for medium-rare (adjust time for desired doneness). Transfer tuna to a plate to rest 3 minutes, then flake into large pieces.
4. In the same skillet over medium heat add remaining 1 tbsp (15 ml) olive oil; add sliced red onion and cook 3–4 minutes until softened. Add minced garlic and crushed red pepper and cook 30 seconds until fragrant.
5. Add diced Roma tomatoes and lemon zest and cook 2–3 minutes until tomatoes begin to break down. Stir in blanched broccoli and cook 1–2 minutes to rewarm.
6. Add drained linguine to the skillet with sauce, pour in reserved pasta water as needed to loosen, and toss to coat. Gently fold in flaked tuna and lemon juice; adjust seasoning with salt and pepper.
7. Serve immediately sprinkled with Pecorino Romano and chopped parsley.