Ahi Tuna and Pasta with Mushroom Bechamel

I wanted to elevate this dish from the tuna can to the saute pan by creating something with pure ingredients, while maintaining a resemblance to the original texture and flavor profile. I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3214.7 kcal

Equipment

1 Dutch Oven For béchamel and combining pasta
1 Large Pot For cooking pasta
1 Large Skillet For searing tuna and toasting panko
1 Whisk For preparing roux and béchamel
1 Large Cutting Board For slicing tuna

Ingredients

Main

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

Instructions

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.

Notes

For a perfect rare ahi tuna, ensure your skillet is almost smoking hot before adding the fish, searing quickly on each side to achieve a beautiful crust while maintaining a cool, pink center. Resting the tuna briefly after searing allows the juices to redistribute. When preparing the béchamel, whisk the flour and butter roux consistently to a copper color for depth, then gradually add cold milk while whisking to prevent lumps, ensuring a silky smooth sauce. Don't overcrowd the pan when sautéing mushrooms to allow them to brown properly rather than steam, intensifying their flavor. The panko breadcrumbs add a crucial textural contrast, so ensure they are golden and crispy.