Serves Dinner for 4
Ingredients:
1 Pound Orzo Pasta
2 Pounds Sushi Grade Tuna
4 tbsp. Extra Virgin Olive Oil
1 Zucchini
½ bunch Chives, thinly sliced
3 tbsp Fresh Tarragon, chopped
3 tbsp Fresh Thyme Leaves, chopped
5 cloves Garlic, finely minced
1 Orange, juiced and zested
1 tsp each of Salt and Pepper or to Taste
1 ½ cups Grated Parmesan
½ cup Greek Yogurt
½ cup Chicken Stock
Preparation for Orzo Pasta:
Combine Orange Zest, Chives, Tarragon, Thyme, garlic, salt and pepper, in separate into 2 equal piles
Muddle or chop components to fully incorporate and rub with fish – set aside
Bring 1 gallon of salted water up to a rolling boil and add Orzo Pasta – Cook for 6-8 minutes or until almost Al Dente and drain **You want to time adding pasta with the next step
Meanwhile, slice zucchini in half lengthwise, and then each half in lengthwise again (you should have 4 “sticks”)
Slice into ¼ inch thick pieces and begin to sautee over medium heat in 2tbsp. of Olive Oil
Cook Zucchini for 5-6 minutes and add chives, the other pile of herb mixture and cook for 1-2 minutes
Add chicken stock, orange juice and reduce liquid in half
Add Orzo to pan and incorporate, finishing cooking process
Add Greek Yogurt and Parmesan Cheese
Preparation for Fish:
Heat 2 tbsp Olive oil in medium sauce pan on medium-high heat
Add already crusted fish to pan and cook on each side for 2 minutes for Medium Rare
Serve over Pasta
