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Most of the petite main dishes that we ate at the wedding were on the rich side - but this meal is as light and low fat as it is delicious. We think of tuna as the "meat lovers" fish - the texture of steak and no fishy flavor - making this a wonderful dinner that won't leave anyone feeling deprived if a few pounds were gained during the festivities and are being shed on a post honeymoon diet.


  • 1 lb really good fresh tuna - we like ahi (yellowfin) or albacore tuna - choose a nice thick piece so it can get crispy brown on the outside and still be rare on the inside.
  • 1 TB. olive oil, divided
  • 1 tsp. powdered ginger
  • 1/4 tsp. salt (we like kosher flake salt)


  • 8 oz. thin spaghetti (dry)
  • 1 TB. olive oil
  • 12 cherry tomatoes, cut in half
  • 1 cup broccoli florets, cut small
  • 1 tsp. balsamic or red wine vinegar
  • 1/4 tsp. flake salt

Wash tuna, pat dry. Cut off any skin or really dark bits. Rub with 1 tsp. olive oil, then sprinkle on SPICES and salt. Cover with saran wrap and let stand at least 15 minutes for best flavor. Prepare everything else while the tuna absorbs its delicious seasoning. Bring a kettle of water to a boil over medium high heat for the pasta. Bring a small pot of water to a boil for the broccoli, which should have most of the stem removed and be cut into small florets. The pasta should cook for about 7 minutes (or according to package directions), the broccoli about 3 (21/2 minutes if very small).
Heat a large nonstick skillet for the tuna over medium-high heat, add 2 tsp. olive oil. When hot, add the tuna. At this point, the pasta should go in the pot--stir it once or twice during cooking. The tuna will need about 4 minutes per side for medium-rare to rare for a really thick piece--less if it is thinner. Turn it once, when crusty brown. Reduce heat a bit if it is smoking or getting too brown. Put broccoli on to boil when there are 3 minutes to go for the tuna. When tuna is done, remove to a plate to rest. Immediately put the cherry tomatoes in the pan, cut side down. Drain pasta, toss with olive oil and PASTA SPRINKLE and salt. Drain and rinse broccoli, set aside. Cook tomatoes 1 minute, remove from pan, deglaze pan with balsamic vinegar. Add pasta to the frying pan, toss to coat. Divide pasta between plates, topping with tomatoes and broccoli. Slice the tuna across the grain as thin as possible--ahi tuna slices nice and thin pretty easily. Use a large sharp chef's knife and don't worry if a few pieces don't look quite perfect. Fan the tuna out across the bottom of the pasta and serve. This meal is delicious served from piping hot to room temperature.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 4

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