TLC Cooking "Emeril's Linguine with Seared Tuna"

Emeril's Linguine with Seared Tuna

YIELD 4 servings

INGREDIENTS

1 1/2 pound	yellowfin tuna loin, trimmed of sinew
2 tablespoons plus 1 teaspoon	Italian seasoning blend
1 teaspoon	ground fennel
2 tablespoons	chopped assorted fresh herbs, such as parsley, chives, tarragon, basil, cilantro and oregano
1 teaspoon	chopped garlic
1 can	water packed tuna
Pinch crushed red pepper
1 pound	fresh egg linguine

PREPARATION:

Bring a large pot of salted water to a boil.
Coat the tuna loin on both sides with 2 tablespoons of the Italian seasoning blend and the fennel. In a nonstick saute pan over medium high heat, add the tuna loin. Cook for 3 minutes per side. Remove from pan and tent with foil to keep warm.
In the same skillet over medium heat, add the herbs, garlic, and tuna with the water from the can, garlic and crushed pepper and bring to a simmer. In the meantime, add the pasta to the boiling water and cook for 2 minutes. Drain well and add to the skillet with the tuna mixture. Toss to combine. Place pasta in a large serving bowl and garnish with slices with slices of the seared tuna.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

This recipe appears in: Fish

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