Grilled Ahi and Vegetable Pasta Toss

 Sometimes you just have to call it like it is.  If I mumbled the title in Italian, I'm sure this dish would sound more impressive.  But, just so you know ahead of time, the taste is impressive enough in any language.  And a dish that starts off with fresh, good grade, locally caught ahi tuna, is going in the right direction.  As long as you don't mess it up by over-cooking.  You want it barrrrrrly done.  Even a bit pink inside.  And luckily,  the veggies take the same amount of time.  Which is no time at all.

Assemble some fresh vegetables to complement the fabulous fresh fish, a few herbs and seasonings, you're on a roll.  The veggies serve as a sort of rack for the tuna.  Get that pasta water started.  The oven pre-heated to broil with a rack about 4 inches from the flame.

Grilled Ahi Tuna and Vegetable Pasta Toss

2 Servings (with left-overs)

2 medium size tuna steaks, cut each in half
1 medium onion, chopped
1 medium zucchini, sliced about 1/4 in. thick
1/2 red bell pepper, sliced
1 8oz. box spaghetti noodles
1/2 cup white wine
1/2 preserved lemon, pith removed, sliced thin
Marinade:
1/4  cup olive oil
2 tablespoons lemon juice or vinegar of choice
1 tablespoon soy sauce
1 tablespoon mirin
1/2 teaspoon Kosher salt
ground black pepper
1 clove garlic, finely minced
2 teaspoons Mae Ploy sweet chili sauce

Shake marinade ingredients in a glass jar.  Any extra makes a good salad dressing.  Arrange vegetables in roasting pan, toss with a few tablespoons of the marinade, then top with tuna steaks and shake some of the marinade on them, turning to get both sides.  The pasta should be ready to boil by now.

Set pan of fish and vegetables under broiler and grill about 5 minutes on each side, turning the veggies a bit when you turn the fish over. The ahi should flake apart easily.  But, remember we want it just a bit on the pink side.  Remove pan and set aside.  Break the fish apart into smaller pieces first.  Drain the pasta, reserving a bit of water.

Heat a medium skillet on high, pour in the wine and reduce to half.  Lower the heat, add the lemon slices or zest, pasta and toss, then dump the fish, veggies and marinade on top, and toss to combine, using the extra pasta water if needed.  Taste for salt, pepper or more marinade.  Just outstanding, couldn't be any better.

This dish, without the pasta,  is a favorite stand-by at our house.  I often serve it with a good bread, baked or steamed potatoes or with polenta,  but, it's a natural for the noodles.  As we both liked this a lot, it deserves to be shared, and will go to Weekend Herb Blogging, hosted this week by Simona of Briciole.