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Wasabi Pesto Spaghetti with Seared Tuna

In this Wasabi Pesto Spaghetti heat and umami are the main components tempered by the freshness of mint and basil and the buttery tenderness of seared tuna.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Main Course, Pasta
Cuisine: Italian, Japanese
Diet: Vegetarian
Keyword: Japanese ingredients, Seared Tuna, Umami, Wasabi pesto
Difficulty: Beginner
Servings: 4
Calories: 844kcal

Equipment

  • Butane Torch

Ingredients

  • 2/3 pound linguine
  • 1 ¼ pound tuna yellowfin
  • 2 tsp sesame oil

Wasabi Pesto

  • 1 cup basil
  • 1 cup mint
  • ⅓ cup sesame seeds
  • 1 tsp miso paste
  • 2 tsp wasabi paste
  • 2 tbsp tamari sauce
  • ½ cup olive oil extra virgin
US Customary - Metric

Instructions

To make the Wasabi Pesto

  • Add in the cup of a blender: 1 cup of basil, 1 cup of mint, 2 tablespoons tamari sauce, 1 teaspoon miso paste, 2 teaspoon wasabi paste and 1/3 cup sesame seeds.
  • Blend until the ingredients come together in a paste. Continue blending as you gradually add the olive oil, until everything is blended together and it appears creamy.

To make the pasta and sear the tuna

  • Before starting to prepare the pesto, put a pot of water on the stove top and bring to a boil.
  • When the water is boiling, add 2 tbsp salt. Always add salt to the water before boiling, regardless of the sauce you will put on your pasta. The ratio is 1 to 2 tbsp per pound of pasta, depending on the salt you will use.
  • Cook as per the time in the instructions. It should be al dente. Transfer 2 tbsp of the cooking water to the Pesto Sauce you just made, so it will coat better. When you throw the pasta in the boiling water, prepare your tuna.
  • Cut the tuna in slices of half inch thickness, oil them gently with sesame oil and use the torch to sear equally all the sides. You will just need to wait the tuna to become white or slightly brown, it will stay raw inside.
  • When the pasta is ready, put a splash of cold tap water to the pasta pot, so that it will stop the cooking and then with a slotted spoon, transfer the pasta directly to the bowl where you have the Pesto.
  • Add 2 tbsp of the pasta cooking water, toss the pasta, plate it and sprinkle on top some fresh basil and mint leaves, some sesame seeds, lay the tuna on the sides of the pasta twirl and serve it. MANGIA and enjoy!

Nutrition

Calories: 844kcal | Carbohydrates: 66g | Protein: 46g | Fat: 44g | Sodium: 124mg | Potassium: 722mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3894IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 5mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!