Ahi Tuna and Pasta with Mushroom Bechamel

I wanted to elevate this dish from the tuna can to the saute pan by creating something with pure ingredients, while maintaining a resemblance to the original texture and flavor profile. I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 846 Calories

Ingredients

• ⅓ cup all-purpose flour
• 3 tablespoons olive oil, divided
• ½ cup Marsala wine
• 3 cups whole milk
• ¾ cup panko bread crumbs
• 1 drizzle olive oil
• 6 tablespoons unsalted butter, divided
• 4 (4 ounce) fillets ahi tuna
• 8 ounces gemelli pasta
• 8 ounces sliced cremini mushrooms
• 2 tablespoons chopped flat-leaf (Italian) parsley, or to taste

Recipe Instructions

Step 1

Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.

Step 2

Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.

Step 3

Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.

Step 4

While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.

Step 5

Reheat the bechamel. Add the mushroom mixture and stir to combine.

Step 6

Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.

Step 7

Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.

Step 8

Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.

Step 9

Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.