Tuna and Spaghetti with Citrus Pesto

This dish is the perfect way to end a month of meals on the lighter side!  I discovered this recipe years ago, and it's been a staple of warm sunny days ever since!  I hope you'll enjoy it as much as my family does...

1 pound spaghetti

Citrus Pesto:

1 bunch fresh basil, stemmed (about 3 cups)

1/2 cup toasted pine nuts

1 clove garlic

Grated zest and juice of 1 lemon

Grated zest and juice of 1 orange

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

1 cup freshly grated Parmesan cheese

**Or you may use one tub (about a cup) of your favorite homemade or store-bought pesto and simply add the citrus

4 6-ounce tuna steaks (swordfish is another good choice)

olive oil

salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally.  Drain the pasta.

Make the pesto:  Blend all except olive oil and cheese in a food processor until finely chopped.  With the machine running, slowly pour in the olive oil until the mixture is smooth and creamy.  Transfer to a bowl and stir in Parmesan.  If using store-bought pesto, simply stir in the citrus zest and juices.  If mixture is quite runny, add more Parmesan to thicken.

Toss pasta with pesto.

Meanwhile, place a grill pan over medium-high heat.  Brush both sides of the fish with olive oil and season with salt and pepper.  Grill 3-4 minutes on each side for a 1-inch-thick steak.

Transfer the pasta to a plate and top with tuna steak.

Serves 4.


Recipe adapted from Everyday Pasta by Giada De Laurentiis.