- 4 large red, ripe tomatoes, about 3 1/2 pounds, cored and quartered
- 3 garlic cloves, peeled
- ½ cup fresh basil leaves, stemmed, washed and patted dry
- 1 tablespoon capers, drained, washed and patted dry
- 16 black nicoise olives, pitted
- ½ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 peels lemon zest
- Salt to taste
- Freshly ground pepper to taste
- Salt to taste
- 1 pound penne
- 1 tablespoon extra-virgin olive oil
- 1 12- to 16-ounce tuna steak
- Kosher salt to taste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
899 calories; 34 grams fat; 4 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 104 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 43 grams protein; 38 milligrams cholesterol; 721 milligrams sodium
- Place all the sauce ingredients in the bowl of a food processor. Pulse on and off until roughly chopped. Pour the sauce into a bowl, cover and refrigerate until ready to use.
- Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne. Cook, stirring down with the fork, for 10 to 12 minutes.
- Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt. When the salt begins to sputter, add the tuna steak, sprinkle the top of the steak with more salt and cook until lightly charred, about three minutes per side. Transfer the steak to a cutting board.
- Drain the pasta and toss with the remaining tablespoon of olive oil. Divide the pasta and sauce among four dishes. Slice the tuna into quarter-inch slices and place over the sauce. Serve immediately.
- The tuna will be rare. Depending on your taste, transfer the steak to an oven-proof dish and bake in a heated 300-degree oven an additional 8 to 10 minutes or until opaque throughout or slightly pink in the center.