Hot Penne With Chilled Tomato Sauce And Charred Tuna

• 4 large red, ripe tomatoes, about 3 1/2 pounds, cored and quartered
• 3 garlic cloves, peeled
• 1/2 cup fresh basil leaves, stemmed, washed and patted dry
• 1 tablespoon capers, drained, washed and patted dry
• 16 black nicoise olives, pitted
• 1/2 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

1. Place all the sauce ingredients in the bowl of a food processor.
2. Pulse on and off until roughly chopped.
3. Pour the sauce into a bowl, cover and refrigerate until ready to use.
4. Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne.
5. Cook, stirring down with the fork, for 10 to 12 minutes.
6. Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt.
7. 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.
8. Transfer the steak to a cutting board.
9. Drain the pasta and toss with the remaining tablespoon of olive oil.
10. Divide the pasta and sauce among four dishes.
11. Slice the tuna into quarter-inch slices and place over the sauce.
12. Serve immediately.

red, garlic, fresh basil, capers, black nicoise olives, extravirgin olive oil, balsamic vinegar, lemon zest, salt, freshly ground pepper, salt, penne, extravirgin olive oil, tuna, kosher salt

Taken from cooking.nytimes.com/recipes/5147 (may not work)