INGREDIENTS
3/4 lb. fettuccine pasta
3 TBSP. extra-virgin olive oil
2 large leeks, trimmed and thinly sliced
1 tsp. minced fresh thyme
1 tsp. minced fresh mint
3/4 tsp. salt, divided
1/4 cup dry white wine
1/2 cup chicken stock
1 TBSP. minced fresh parsley
1 tsp. grated fresh lemon rind
1 tuna fillet
1/4 tsp. black pepper
2 tsp. unsalted butter
DIRECTIONS
Cook pasta according to package instructions, omitting salt and fat.
Drain pasta over a bowl, reserving 1/4 cup cooking liquid,
Keep pasta and cooking liquid warm.
Heat 2 TBSP. olive oil in a large saucepan over medium heat.
Add leeks, thyme, and 1/2 tsp. salt; cook 15 minutes or until leeks are translucent, stirring occasionally.
Increase heat to medium-high.
Add wine and cook 1 minute.
Add stock; bring to a simmer.
Remove from heat; stir in pasta, reserved cooking liquid, parsley and lemon rind.
Sprinkle tuna with remaining 1/4 tsp. salt and pepper.
Heat a large skillet over medium-high heat.
Add remaining 1 TBSP. olive oil and butter; swirl until butter melts.
Add fillet and cook for 5 minutes on each side, or until desired doneness.
Flake the tuna into large chunks.
Arrange 1 cup pasta mixture on each of 6 plates and top evenly with flaked tuna.
Serves 6.
