Ahi Tuna and Pasta with Mushroom Bechamel Recipe

If you're a fan of seafood and pasta, then this recipe for Ahi Tuna and Pasta with Mushroom Bechamel is sure to become one of your go-to meals. With its combination of tender, perfectly seared ahi tuna, al dente pasta, and rich, creamy mushroom bechamel sauce, this dish is a true showstopper that will leave your taste buds wanting more. Whether you're looking for a special dinner to impress your guests or just want to treat yourself to a gourmet meal at home, this recipe has got you covered.<...

The star of this dish is undoubtedly the ahi tuna, which is a highly prized fish known for its firm texture and bold, meaty flavor. When cooked to perfection, ahi tuna becomes melt-in-your-mouth tender, making it a luxurious addition to any pasta dish. The tuna is first seasoned with a simple blend of salt, pepper, and a hint of paprika to enhance its natural flavors, then quickly seared to create a crispy, flavorful crust while preserving its delicate pink interior.

Complementing the ahi tuna is a luscious mushroom bechamel sauce that brings a touch of elegance to the dish. Made with a base of sautéed mushrooms, shallots, and garlic, the bechamel sauce is then enriched with creamy milk, nutty parmesan cheese, and a dash of white wine for complexity. The result is a velvety, umami-packed sauce that clings to the pasta and tuna, creating an indulgent, cohesive bite with every forkful.

To tie the dish together, we use al dente pasta, which provides a comforting, satisfying base for the ahi tuna and mushroom bechamel. The pasta of your choice, whether it be spaghetti, fettuccine, or penne, acts as the perfect canvas for the flavors of the dish, ensuring that each bite is a harmonious blend of textures and tastes.

Whether you're craving a special dinner for a date-night at home or simply want to treat yourself to a restaurant-quality meal, this recipe for Ahi Tuna and Pasta with Mushroom Bechamel is the perfect choice. With its luxurious combination of flavors and textures, this dish is sure to elevate any occasion and leave a lasting impression on your taste buds. So, roll up your sleeves, channel your inner chef, and get ready to indulge in a truly gourmet experience with this mouthwatering recipe.

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

Information

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings

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.

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.

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.

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.

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

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.

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.

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.

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.

Nutrition

846 cal.

Total Fat: 38g
Saturated Fat: 17g
Cholesterol: 115mg
Sodium: 245mg
Total Carbohydrate: 78g
Dietary Fiber: 4g
Total Sugars: 13g
Protein: 46g
Vitamin C: 3mg
Calcium: 249mg
Iron: 4mg
Potassium: 920mg

How to Make Ahi Tuna and Pasta with Mushroom Bechamel - A Step-by-Step Guide

Ingredients

Information

Nutrition

846 cal.

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