Pappardelle with Ahi Tuna
Oregano and Lemon
The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip. A most memorable meal high atop the Las Vegas skyline inspired me to re-create an amazing burrata salad featuring a captivating black truffle vinaigrette.
Here, my recipe is inspired by Chef Marc Vetri’s il viaggio di vetri cookbook. Fresh pasta, the highest quality ahi tuna, fresh oregano and lemon harmonize in a dish that is both simple and extraordinary. The raw tuna is kissed with the heat from the just-cooked pasta, keeping the fish at its purest taste.
This ahi tuna (aka yellowfin) is not treated with carbon monoxide to artificially preserve the bright color of the flesh (a practice that has been banned in the EU). As a result, the color ranges from to pale pink to grayish pink which is normal and healthy.
Pappardelle with Ahi Tuna Recipe
Ingredients
- 6 oz. yellowfin tuna fillet, cut into small bite-sized cubes
- 2 1/2 T. olive oil, divided
- several sprigs fresh oregano
- 5 oz. fresh pappardelle
- 1 T. shallot, finely chopped
- 1 T. lemon zest, finely grated
- flaky sea salt and fresh ground pepper (black and/or pink)
Method
Toss tuna cubes with one tablespoon of olive oil and plenty oregano leaves. Set aside at room temperature.
Cook pasta in well-salted boiling water for 1 1/2 minutes. Reserve one cup of pasta water. Drain the pasta.
Next, heat one and a half tablespoons of olive oil in a medium sauté pan over medium heat. Add shallot and cook until softened, about 2 minutes.
Raise heat to medium-high. Add drained pasta and 3/4 cup of pasta water. Let it simmer for 2 minutes until the liquid is reduced and the sauce has emulsified. After that, turn off the heat.
Finally, add tuna with oregano and lemon zest to the pasta. Toss to combine. Add a bit more pasta water if needed. Season with salt and pepper.
The Chef recommends a Red Bordeaux with this dish. I paired it with Duckhorn Merlot.