- Two medium to large tuna steaks, fresh preferred (flash frozen if necessary/defrosted)
- Two medium shallots chopped small
- Six cloves of smashed garlic, minced
- Approximately 20 grape tomatoes sliced in half
- 1 lb box of Angel Hair pasta (1/2 box if you do not want left overs)
- 2 crowns of broccoli washed and separated
- 1 tsp onion powder
- 1 tsp oregano (dried)
- 1/4 tsp of paprika
- 1/2 tsp salt (kosher or sea salt)
- Fresh, chopped basil leaves (amount varies on size of leaves and number servings)
- 1 stick unsalted butter
- 3 tbsp of Grapeseed Oil or Extra Virgin Olive Oil
- Clean and dry the tuna using cold water.
- Place in a zip-lock bag with 1/2 to 1 cup of Caesar dressing of your choice, more dependent on the size of the tuna steaks.
- Place tuna in the fridge for a minimum of 5 hours before cooking (overnight for more flavor infusion).
- Clean and separate the broccoli.
- Place in a medium sauce pan filled a quarter of the way with salted/boiling water.
- Steam for approximately 10 minutes until fork soft.
- Drain water and keep warm.
- While the broccoli is cooking take the tuna out of the refrigerator and allow to warm to room temperature.
- After starting the water for the Angel Hair pasta and the Scampi sauce, heat your cleaned/oiled grill surface to a medium/medium-high heat.
- Place each tuna steak down in the middle of the grill surface, close the lid and grill each side for approximately 6 minutes per side dependent upon thickness.
- Remove immediately, place in a roasting pan and keep the tuna warm in the oven till ready to serve (no more than 5 minutes or the tuna runs the risk of drying out).
Scampi Sauce Prep/Cook
- Place 2-3 tablespoons of Grapeseed or Extra Virgin Olive Oil into a medium saute pan and begin heating on a medium-low heat.
- Melt one stick of unsalted butter into the oil.
- Place the chopped shallots into the pan and saute for approximately 3-5 minutes.
- Place the minced garlic into the pan and saute for 2 minutes.
- Add the onion powder, oregano, paprika, and salt.
- Place the grape-tomatoes into the pan and saute for 2 minutes.
- Keep warm under low heat.
Angel Hair Pasta Cook
- In a large pot of salted, boiling water add the angel hair pasta of your choice and cook per the time listed on the box.
- If cooking half a box or less consider the need to reduce the cooking time.
- Drain, drizzle with Extra Virgin Olive Oil in preparations for platting.
Plate within five minutes of the tuna being grilled. Place the Angel Hair pasta and tuna steak on the plate, drizzle with the Scampi sauce. Sprinkle both with chopped fresh basil. Plate the broccoli. Shave or grate fresh Parmesan cheese over the dish and serve.