I Tried Luffy’s Sea King Pasta from One Piece

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This is a super easy recipe from One Piece. If you want a tasty, quick meal you should try this one. Also, tuna is kind of expensive so feel free to try it with bacon or chicken breast. Any of the 3 options will be great.

Sauce:
1-2 Tablespoons Butter
1/4 – Minced white onion
1-2 Crushed garlic Cloves
2oz Pasta water
1/2 cup Milk
1/2 cup Heavy Cream
1/2 cup Gorgonzola Cheese
1-2oz Parmesean
Corn Starch slurry if needed to thicken the sauce

Pasta:
Whatever pasta you want, really.

Protein:
Whatever protein too. You do you.

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welcome back my friends today I’m going to be making the Amazon’s Gorgonzola pen pasta this is a dish that Luffy has served right before leaving the Amazon Lily it’s an Island full of women and they decided to give him a massive Feast before he had left and it’s a good thing Sanji was not there this dish is actually a very very simple recipe and it can be found in the official Sanji cookbook the problem is is that it does differ quite a bit from what you see in the manga or the anime the Amazon lies had mentioned they had used used Sea King meat for this pasta dish but in the official book it does use ham and bacon or Panetta to make this pasta which doesn’t really make a lot of sense for SE King meat so to start things off I’m going to boil a ton of these jumbo shelled pastas you can find these anywhere I picked these up at my local grocery store and I’m just going to be boiling these in some really nicely salted water while I prep everything else because by the time this is done we should be done with making our sauce the Sea King meat that I mentioned earlier is actually going to be some really nice tuna that I had picked up locally we have this really great fish monger that does sell tuna which is really awesome so I was able to get that from him if you can’t find tuna locally that’s okay you can just use the bacon or Panetta now the sauce is relatively simple for aromatics I’m using some diced onion and honestly I actually want this onion to be really nicely minced this way it kind of dissolves into the sauce versus being super chunky so I’m going to give this quite a bit of a chop we’re going to be here for about a minute now once your onion starts to look like this this should be good enough for the sauce the rest of it is really straightforward grabb yourself a nice sized Skillet I’m just using this medium sauté pan for the sauce throw in about a tablespoon of butter you can also just use olive oil if you want but I figured we’re using so many fats just add some more butter while the butter is melting if you’re doing the pasta at one time or at the same time I should say make sure you’re just keeping an eye on it now before that butter is fully melted this is where I’m going to put in all of my onions and start cooking these to the onions I’m adding in two whole cloves of garlic and I’m putting this into a garlic press if you don’t have a garlic press you can just chop pop them up and throw them Ino start sautéing up your onions this is on a pretty medium high heat almost to fully high heat on this but what I really don’t want to do is add a ton of color to this otherwise your nice whsh gorgona sauce will be a little bit dark I’m going to add just a pinch of salt to this not too much because the cheeses we’re going to add are salty adding in just a touch of black pepper as well and we will have to season this again so just keep that in mind oh oh no come back now I’m actually going to deglaze this with some of that pasta water you could also use white wine if you like white wine or if you can have wine I’m just using the pasta water cuz it’s available and I don’t have any white wine now the next bit of liquid is super simple I have 1/2 cup of milk this is just regular old whole milk and a/2 cup of heavy cream this is where a lot of the body is going to come from this stuff is super rich so I wouldn’t recommend using just straight up whole cream here now this does have to come up to a simmer before we add our cheeses to this now once it starts doing this you know it’s pretty much ready to have the cheese added to it just don’t walk away from this that’s a mistake to this I’m going to add in 1/2 cup of gorgona this is what gives it that really distinct cheesy blue cheese flavor we’re going to melt this directly in and this should thicken up the sauce mine does look a little wet but I have a little bit more cheese over here on the side and that’s a bit of Parmesan but that’s meant to finish the pasta dish with so if this doesn’t thicken up we can just add a little bit of cornstarch slurry and it’ll be okay the problem with adding too much gorgona is that it’s a very strong cheese so if you add too much it just kind of takes over oh all of the flavor and probably take over my kitchen if I spill this everywhere I’m going to reduce this down to a simmer and cook it for about 3 or 4 minutes until it thickens up and because we can multitask I’m actually going to move this sauce over the stove and keep it nice and like medium low keeping an eye on it while we sear off our fish This way everything is done at the same time this is kind of how I would just cook in a restaurant you know you have to do multiple things at once the tuna is just going to be seasoned with a bit of salt making sure you get enough on each side as well as a few cracks of black pepper right on top you can omit this if you don’t want any more pepper but I like pepper on my fish I’m throwing in just a splash of oil into the pan you don’t really want too much and that pan is going to be pretty ripping hot because what we’re doing is we’re actually just searing this very very lightly we don’t actually want to cook this tuna through I feel like cooking tuna any more than rare is pretty much a waste and only say that because I care about your pocketbook if you don’t enjoy rare tuna I would just recommend using something like bacon or Panetta way cheaper and it’s probably going to taste better to you I’m just seasoning both sides remember we had only seasoned the front earlier or I guess whatever the front of this fish would have been this has been searing for all of 30 seconds I’m going to give it a flip and that’s about as much time as I’m going to sit here in this pan also best practice is to make sure when you’re doing tuna you pull it out of the fridge and then immediately sear it this way the center is still nice and cold and it doesn’t really have a chance of cooking I’m turning off this pan that was all we were doing grab a plate with a little paper towel and we’re going to place this right onto here so the cooking process stops and that’s it that’s our tuna and what’s great is by now our pasta should be done I’m going to bring it over so we can check on it these beautiful boys look ready to go I’m going to remove these from the water making sure we keep some of this liquid we’re going to need it to finish off this pasta if you’re eating this right away feel free to not put this into an ice bath you can just keep the pasta warm because it’s going to be done in a few minutes but if you’re going to have this like a day from now a couple hours from now trying to impress your favorite dinner guest like dami you probably want to cool that down I’m going to take my little container that just had my residue of my cheese in there I’m going to pour some very care actually I’m going to do this over here very carefully pour out some of this pasta water we don’t need all of it we just need some of it and then dump out the rest and by now this gorgona sauce looks really really good it’s still a little thin but that’s okay because I’m going to add in the rest of that cheese to mix this bad boy up I’m going to transfer this to here this is just going to give me more room to work with so I can get all that pasta in there and then I’m just going to drop my pasta straight in there’s a little bit of water at the bottom of this bowl so I’m just going to try to be careful to not put that in because I want to see how wet this looks Lucian what are you doing why are you attacking a blanket sir yeah you watching you now it is time to basically finish this thing up this already looks so freaking good I actually don’t think I need much of that pasta water I’m going to continue to cook this and then we’re going to take a bit of our shredded parmesan put this right onto here this is going to be so freaking good look at these pasta shells man that’s ridiculous remember you do want to give this a taste make sure it has enough salt pepper whatever else you want to put in there that’s good that that that’s that’s good needs literally nothing else it’s so simple so good remember the better the cheese the better the sauce well in this case anyways oh God just burn myself I think the move even though this is like two portions worth is to just put all of it in here we’re just going to put every single little bit into this bowl with so much pasta that sauce came out beautifully if I do say so myself and it took like literally no time I think we spent 21 minutes according to the camera now before we top this with tuna a little bit more black pepper right on top look at this bowl just as is you you don’t even need the tuna don’t even want the tuna but I definitely want the tuna I’m going to cut this up to where maybe it looked like it in the manga and the anime and just slice this into nice chunky cubes I I don’t know if I would serve it like that to be honest but we’re just going to go for it this is what you want your tuna to look like see that little sear on the outside nice and pink in the middle it’s actually really pretty arrange this the best that you can they actually eat quite a bit of tuna in one piece there’s another hi gelf I know I said tuna and you showed up there’s another recipe that I really want to try and it’s when Nami makes one of sanji’s recipes and that also uses tuna so probably probably should have bought more tuna this is yours you can’t I can’t have it yet I got to show I got to show everybody no get your hand out of here and now my friends is the Amazon Lily neptunian Gorgonzola pasta from One Piece super easy to put together again this took us now a total of about 25 minutes to make but honestly if you make the pasta ahead of time you can make the cheese sauce ahead of time cuz that’ll hold up really well you can throw everything together for a dinner party or have it later in the day and it’s going to be just as good the one thing is you’ll just have to sear off the fish when you want to eat that or serve it with steak honestly this go really well with just some really nicely grilled chicken breast too now it’s time to dig in like Luffy no we’re not that’s that’s a Gandalf job I want to try the pasta just on its own that’s what it looks like the sauce held up really really well all over the pasta not super wet there’s a little bit pulling at the bottom of my mouth is watering so cheers it’s fantastic I don’t know what you want me to say it’s creamy you get a little bit of sweetness from the onions touch of the garlic comes through the gorgona tastes beautiful in this you get a little bit of the parmesan as well a little bit of nuttiness behind it black pepper on top is great let’s try buy a piece of the tuna by itself cheers when I bought that from the fish guy he said it was sushi grade I believe him it wasn’t cheap it was about $8 a pound for that but it’s fantastic it literally is sushi grade now the one thing I’m curious about is how it tastes together so I’m going to take a piece of fish I’m going to take one of these shells this is the bite cheers yeah that works don’t ask me why but that works thank you to my amazing too much thank you to my amazing patrons who helped support this channel if you want to be part of the patreon community check out patreon.com PK for as little as five bucks a month you can join our members only Discord section and for some of the higher tiers you might get a special gift when you find me at a convention I like to do convention meetups and give stuff to you guys when I arrive like these custom devil fruits so if you really want to support what we do here on the channel the best way to do that is patreon.com PK I’d love to see you guys over there there and I can’t wait to give you something awesome my name is Chef PK and remember keep playing with your food K off come here you have to disappear too