Jim Coleman Recipes
Pappardelle with Bluefin Tuna and Oregano
If you like sushi, try this recipe. It is one of the simplest in the book. Sushi chefs sometimes use a blowtorch to brown the surface of a piece of raw tuna yet keep the inside tender and fresh. Here, the tuna is briefly warmed with only the heat of freshly cooked pasta to keep the raw fish even more pure. A little oregano and olive oil make this dish a breath of fresh air on a hot summer day. Makes 6 to 8 servings
For this recipe you will need:
1. Make the pasta dough and roll out as directed. Lay the pasta sheets on a lightly floured work surface and cut crosswise into strips 1 to 11/2 inches wide. You should have about 30 strips from each sheet. Cover and let rest at room temperature until ready to cook. Cut the tuna into 1-inch cubes and place in a bowl. Add 2 tablespoons of the oil and the oregano and mix well.
2. Bring a large pot of salted water to a boil. Add the pasta and cook for 30 to 90 seconds, or until barely tender. Drain the pasta, reserving about 1 cup of the water.
3. Meanwhile, heat the remaining 2 tablespoons oil in a very large saute pan over medium heat. Add the onion and saute for about 2 minutes, or until translucent. Raise the heat to medium-high, add the drained pasta and 3/4 cup of the pasta water, and simmer for about 2 minutes, or until the liquid has reduced and the sauce is emulsified.
4. Add the tuna mixture and lemon zest and toss gently with the noodles and sauce. The tuna should be just warmed and the pasta should be well coated with sauce. If the sauce is too thick, add a little more pasta water to thin it. Season with salt and pepper and serve.