Farfalle with Fresh Tuna

By t1bishop

Ingredients

• 2 medium red bell peppers
• Olive oil cooking spray
• 3/4 cup fresh bread crumbs
• 1 1/2 teaspoons fresh rosemary
• 1/2 pound fresh tuna steak, 1/2 inch thick
• Salt and freshly ground black pepper
• 1/2 cup finely chopped red onion
• 6 medium plum tomatoes seeded and finely chopped
• 1 large garlic clove, minced
• 2 tablespoons drained capers
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper
• 3/4 pound farfalle or orecchiette

Details

Servings 4

Preparation

Step 1

1. Roast the bell peppers directly
over a gas flame or under the broiler,
as close to the heat as possible, or
until charred all over. Transfer to a
paper bag and let steam for 15 minutes.
Peel the charred skin and discard
the cores, ribs and seeds. Finely
chop the peppers.
2. Lightly coat a small nonstick
skillet with olive oil cooking spray.
Add the bread crumbs and stir over
moderately high heat until toasted,
about 2 minutes. Add the rosemary
and cook, stirring, for 1 more
minute. Transfer to a small bowl.
3. Wipe out the skillet and lightly coat with more cooking spray.
Season the tuna with 1/2 teaspoon
each of salt and pepper and cook
over high heat, turning once, until
nicely browned but still pink inside,
about 2 minutes per side. Transfer to
a plate and let cool.
4. In a serving bowl, combine the
roasted peppers, red onion, tomatoes,
garlic, capers, oil, vinegar and
crushed red pepper. Let stand for at
least 10 minutes or up to 4 hours.
Break the tuna into l-inch chunks
and stir it into the tomato mixture.
Season with salt and pepper.
5. Meanwhile, bring a large pot of
water to a boil. Add salt to the boiling water. Add the farfalle and cook over high heat, stirring occasionally, until al dente, about 7 minutes. Drain the farfalle and add to the bowl with the tomato sauce. Toss
well and sprinkle with the bread
crumbs. Serve the pasta warm or at
room temperature.