Penne with Fresh Tuna and Cherry Tomatoes
30-60 min, 4 servings, cherry tomatoes, contributed, cook 30 min, dairy free, easy, fresh basil leaves, fresh lemon juice, garlic, Instant Pot Italian by Ivy Manning, italian, lemon zest, main course, oil-cured olives, olive oil, penne pasta, prep 5 min, pressure cook, red chile flakes, salt and pepper, sweet onion, tuna steak
Ingreadient
- 12 ounces penne pasta
- 2 cups cherry tomatoes
- 1 small sweet onion
- 1/3 cup oil-cured olives
- 3 tablespoons olive oil
- 4 cloves garlic
- 1/4 teaspoon red chile flakes
- Salt and pepper
- 1 inches tuna steak
- 1/2 cup fresh basil leaves
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
Direction
- Combine the pasta, cherry tomatoes, onion, olives, oil, garlic, red chile flakes, 1/2 teaspoon salt, and several grinds of black pepper in the pot. Add 2 3/4 cups water and stir to combine. Place the tuna on top of the pasta mixture but do not submerge it.
- Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- While the pasta is cooking, stack the basil leaves, roll them up tightly as you would a sleeping bag, and slice crosswise into thin ribbons.
- When the cooking time is up, quick-release the pressure. Remove the lid. Add the basil, lemon zest, and lemon juice to the pot and stir, breaking up the fish into bite-size chunks. Season with salt and black pepper.
- Let the pasta stand in the pot set in the appliance, uncovered, for 5 minutes to allow the sauce to thicken before serving.
