Recipe courtesy of Robert Irvine
Episode: Flood Tide
Total:
1 hr
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Chianti Glaze:
  • 2 cups Chianti
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon granulated sugar
Tuna:
  • 2 tablespoons grapeseed oil
  • 6 (6 to 7-ounce) tuna steaks
  • Salt and freshly ground black pepper
Pasta:
  • 1/2 cup diced tomatoes
  • 3 tablespoons capers, drained
  • 1/4 cup pitted kalamata olives
  • 1 tablespoon minced garlic
  • 2 tablespoons thinly sliced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 pound orzo pasta, cooked
  • 1 cup spinach leaves
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup cooked and thinly sliced pancetta
  • 1/4 cup grated Parmesan

Directions

For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.

For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.

For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.

To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

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