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1
Pasta:
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Put a pot of salty water (salty like the ocean) on high heat and bring to boil with a splash of olive oil.
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Add pasta and cook until al dente.
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Drain, saving 1/3 cup of the water. Set aside.
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Put pasta back into pot and cover.
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Tuna:
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Pat tuna dry and lay out until just below room temp.
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Season fish on both sides.
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Place small saute pan on med-high heat, add olive oil.
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Add fish to the pan (should hear a SIZZLE).
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Cook 2-3 minutes until bottom of fish turns opaque - half way up the side.
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Flip over for another 2-3min until even.
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Take off pan and let rest.
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Fish should be rare to med-rare.
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Once rested, shred into small pieces.
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Set aside.
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17
Sauce:
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Heat a medium saute pan on med-high heat.
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Add olive oil and bring up to temp.
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Add onion and then garlic - season with a dash of S&P and dash of red chili flakes.
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Stir. Cook until just translucent (about 4-5min).
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Add shrooms and jalapeno. Stir to coat. Cook 2-3min 'til shrooms contract.
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Add wine, stir and reduce heat to med-low.
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Add olives and tomato. Stir.
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Simmer wine and reduce by 1/3. (about 5min).
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Add mustard, cream, butter and soy sauce. Stir and TASTE - Adjust seasoning if needed.
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(Careful with salt! you will be adding in parm cheese which is very salty)
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Simmer for 2min - add cabbage, walnuts and parsley. Stir.
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Sauce should be an even consistency of dry and wet. It should not look like soup. It should not look like dry salad.
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The idea is to coat the pasta.
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If sauce is too dry at this point, add splash of pasta water and stir.
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Add parsley, arugula and parmesan cheese. Stir, check seasoning.
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If pasta is not yet done, turn heat to lowest setting and cover sauce until pasta is ready.
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Putting it Together:
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If there's too much pasta when you add the sauce, you will be very upset :)
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Remove 1/3 of the pasta from the pot and set aside.
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Stir in sauce and tuna.
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Add reserved pasta to even mixture to desired consistency.
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Serve and finish with a dash of olive oil, black pepper and extra parm.
