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Grilled Tuna with Lemon Fettuccine
and Vegetables



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Grilled Tuna with Lemon Fettuccine
 and Vegetables
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 A 4-ounce piece Parmesan cheese, room
temperature, cut into 2-inch pieces
1 large garlic clove
1/3 cup plus 1 tablespoon olive oil
1 3/4 pounds 1-inch-thick fresh tuna fillets
Salt and freshly ground pepper
1 medium red onion, cut into 1/4-inch dice
2 medium tomatoes, peeled, seeded and
cut into 1/2-inch dice
1/2 to 1 cup chicken stock
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
10 ounces fettuccine, freshly cooked
3 cups loosely packed small spinach leaves,
cut into 1/2-inch wide strips
1/3 cup fresh basil leaves, cut julienne
Lemon wedges

 Shred Parmesan with fine shredder of food processor. Remove
from bowl.
With steel knife of processor, with machine running, drop garlic through
feed tube and mince. Add oil and mix 5 seconds.
Prepare barbecue grill or position rack 6 inches from heat source and
preheat broiler. Brush tuna with 1 tablespoon garlic oil. Season with salt
and pepper. Place tuna on rack and cook until light brown but still pink
in center, 4 to 6 minutes, turning once. Break tuna into 3/4-inch chunks.
Heat remaining garlic oil in a heavy large skillet over medium heat. Add
onion and cook until softened, stirring frequently, about 4 minutes. Mix
in tomatoes, 3/4 cup stock, lemon juice, and lemon zest. Bring to sim-
mer. Add fettuccine and cook until just warmed through. Gently mix in
tuna and spinach and warm through. Add remaining 1/4 cup stock if a
thinner sauce is desired. Remove from heat. Mix in basil and adjust seasoning.
Divide pasta mixture among plates. Sprinkle Parmesan in a circle
around edge of pasta on each. Garnish with lemon. Serve hot or
at room temperature. Serves 6.

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