Seared Tuna and Burst Cherry Tomato Pasta

• Spaghetti

  7.1 oz
• Fresh Tuna Steaks

  2 count
• Cherry Tomatoes

  10.6 oz
• Garlic Cloves

  2 count
• Extra Virgin Olive Oil

  3 tablespoons
• Fresh Basil

  0.5 cup
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Red Pepper Flakes

  0.3 teaspoon
• Lemon

  0.5 count

All Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.

2. 2

   While the pasta cooks, pat the tuna steaks dry with paper towels and season generously on both sides with salt and black pepper.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat until it shimmers. Carefully place the tuna steaks in the hot pan and sear for 1.5-2 minutes per side for medium-rare, or adjust time for desired doneness. Remove tuna from the skillet and set aside on a cutting board to rest.

4. 4

   Reduce the heat to medium in the same skillet. Add the remaining 2 tablespoons of olive oil, minced garlic, and red pepper flakes (if using). Sauté for 30 seconds until fragrant, being careful not to burn the garlic.

5. 5

   Add the cherry tomatoes to the skillet. Cook, stirring occasionally and gently pressing down on the tomatoes with the back of a spoon to help them burst, for 5-7 minutes, or until most have softened and released their juices, forming a light sauce. Season the sauce with salt and pepper to taste.

6. 6

   Add the drained spaghetti to the skillet with the tomato sauce. Toss to combine, adding a splash of reserved pasta water if needed to create a saucier consistency. Stir in the chopped fresh basil and a squeeze of fresh lemon juice (if using).

7. 7

   Either flake the rested tuna directly into the pasta and toss gently, or slice the tuna steaks and arrange them on top of the served pasta. Serve immediately.