Tuna Fusili W/ Mediterranean Sauce

• 1 tuna filet - (6-8oz)
• 2/3 bag/box fusii Pasta
• 1/2 onion - large dice
• 1 clove of garlic - crushed or chopped
• 1 tbsp green jalapeno - fine chop
• 1 cup mushrooms (any kind) - sliced
• 1 cup white wine
• 1/2 cup black olives - chopped
• 1 large tomato - diced
• 1 tbsp dijon mustard
• 2 tbsp heavy cream
• 1 tbsp butter
• 1 tbsp soy sauce
• 1 cup fresh red cabbage - dice
• 1/2 cup walnuts - crushed
• 1cup arugula (or like green) - large chop
• 1/2 cup parsley - chopped
• 1/2 cup parmesan cheese - grated
• Olive oil
• Red chili flakes
• Salt & peper

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

filet , pasta, onion, clove of garlic, chop, mushrooms, white wine, black olives, tomato, mustard, heavy cream, butter, soy sauce, fresh red cabbage, walnuts, arugula, parsley, parmesan cheese, olive oil, red chili flakes, salt

Taken from www.epicurious.com/recipes/member/views/tuna-fusili-w-mediterranean-sauce-52344641 (may not work)