Ahi Tuna Carpaccio with Basil Pesto Fettuccine and Heirloom Tomatoes

Ingredients

  • 20 ripe Roma or heirloom tomatoes, cored and halved
  • 2 tablespoons kosher salt

  • Heirloom Tomato Salad
    • 1 large yellow heirloom tomato, cored
    • 2 large red heirloom tomatoes, cored
    • 1 large green heirloom tomato, cored
    • Kosher salt
    • Freshly ground black pepper
    • 1/2 cup balsamic vinegar
    • 1 cup extra virgin olive oil
    • 2 large shallots, minced

    Tuna
    • 2 pounds sushi-grade ahi tuna steaks, cut into 16 even slices
    • 1/4 cup extra virgin olive oil

    Fettuccine
    • Leaves from 4 bunches fresh basil
    • 4 garlic cloves
    • 1/4 cup pine nuts, toasted
    • 3 to 4 cups extra virgin olive oil
    • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
    • Kosher salt
    • Freshly ground black pepper
    • Red pepper flakes, optional
    • 2 pounds dried fettuccine

    Assembly
    • 1 bunch watercress
    • Kosher salt
    • Freshly ground black pepper

    Description

    Chef Michael Mina Created This Dish For Epicurious's Wine.Dine.Donate Program. He Loves This Multicomponent Dish Because It Is The Essence Of Summer.

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