Tuna Bien Masabe (Jose Andres Recipe)
Jose Andres Recipe for Tuna over Pasta
Yield: 4 people
Calories: 433kcal
Equipment
- No Special Equipment
Materials
Tuna Marinade Ingredients
- 2/3 lb ahi tuna
- 1/3 cup Olive oil
- 1/3 cup Sherry Vinegar
- 2 Bay leaves
- 2 tbsp Paprika – ideally smoked
- 12 Black Pepper Corns
- 1 cup Bread Crumbs
Pasta with Arugula and Ricotta
- 1 lb Pasta
- ¼ cup of olive oil
- ½ tbsp Red pepper flakes
- 5 oz Ricotta Cheese
- 12 oz arugula
- Salt & Pepper
- Parmesan optional
Instructions
Tuna Marinad
- The day before - Cut your tuna in cubes about 1 inch by 1 inch
- Place in a sealable plastic bag
- Add about 1/3 cup of olive oil and 1/3 cup of the Sherry RED Vinegar
- Add 1 doz. whole pepper corns, 2 tsp smoked paprika, and 2 bay leaves
- Allow to marinate in the refrigerator overnight
Cooking the Tuna
- When ready to cook, drain the tuna marinade
- In a skillet heat the olive oil
- Dust the drained tuna cubes in breadcrumbs
- Fry golden on each side, allowing the tuna to stay moist
- Serve on top of the Pasta & Arugula
Pasta Ricotta Arugula Instructions
- Boil your pasta – according to the package directions
- In a large frying pan heat up olive oil and red pepper flakes
- When warm add ricotta and it will begin to become shiny
- Place half of the arugula on top of the ricotta
- Add the cooked pasta and fold it in with the ricotta
- Add remaining arugula, toss and serve
Nutrition
Serving: 1cup | Calories: 433kcal | Carbohydrates: 30g | Protein: 14g | Fat: 18g | Saturated Fat: 4.6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 378mg | Potassium: 237mg | Fiber: 2.1g | Sugar: 3.3g | Vitamin A: 240IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 5mg