Food Network Magazine - (08)August 2020

SEARED TUNA WITH

CHILE-PINEAPPLE SAUCE

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1½ cups jasmine rice

Kosher salt

2 tablespoons plus 1½ teaspoons coconut oil, melted

1 tablespoon plus 1 teaspoon white wine vinegar

2 scallions, thinly sliced (white and green parts separated)

½ to 1 Fresno chile pepper, minced (remove seeds for less heat)

¾ cup pineapple juice

Juice of 1 lime

1½ cups thinly sliced red cabbage

2 tuna steaks (about 1¼ pounds total)

1 avocado, thinly sliced

½ cup salted corn nuts, lightly crushed

1. Combine the rice, 2½ cups water and a big pinch of salt in a
   medium saucepan; bring to a simmer over medium-high heat.
   Stir, then cover, reduce the heat to low and cook until the liquid
   is absorbed and the rice is tender, about 15 minutes. Add
   1½ teaspoons coconut oil, 1 tablespoon vinegar and the scallion
   whites to the rice and stir; set aside to cool slightly.


2. Meanwhile, combine the chile pepper, pineapple juice and lime
   juice in a large nonstick skillet over medium-high heat and bring to a
   simmer. Reduce the heat to medium and cook until reduced to a thin
   glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe
   out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar
   and a pinch of salt in another small bowl; set aside.


3. Season the tuna with salt on both sides. Heat the remaining
   2 tablespoons coconut oil in the reserved skillet over high heat
   until almost smoking. Add the tuna and cook until well browned,
   1 to 2 minutes per side. Transfer to a cutting board.


4. Divide the rice among shallow bowls. Slice the tuna and lay
   over the rice along with the cabbage and avocado; drizzle the
   sauce on top. Sprinkle with the scallion greens and corn nuts.
   Per serving: Calories 610; Fat 15 g (Saturated 6 g); Cholesterol 56 mg;
   Sodium 757 mg; Carbohydrate 75 g; Fiber 5 g; Sugars 7 g; Protein 42 g

SPAGHETTI WITH PROSCIUTTO,

PEAS AND ARTICHOKES

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt

8 ounces spaghetti

1 tablespoon extra-virgin olive oil

1 small shallot, finely chopped

½ teaspoon chopped fresh rosemary

1 9-ounce package frozen artichoke hearts,

thawed and halved

Freshly ground pepper

¼ cup dry white wine

1 cup heavy cream

½ cup grated fontina cheese (about 2 ounces)

2 ounces thinly sliced prosciutto, roughly chopped

1 cup frozen peas, thawed

¼ cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add the spaghetti and
   cook as the label directs. Reserve ½ cup cooking water, then drain.


2. Meanwhile, heat the olive oil in a large skillet over medium-high
   heat. Add the shallot and rosemary and cook, stirring occasionally,
   until the shallot is slightly softened, about 2 minutes. Add the
   artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook,
   stirring occasionally, until softened, about 2 minutes.


3. Reduce the heat to medium and add the wine; cook, stirring
   occasionally, until evaporated slightly, about 1 minute. Add the
   heavy cream and bring to a boil, stirring occasionally. Continue
   to cook until the sauce thickens slightly, about 1 minute. Stir in
   the fontina and cook until the sauce is thick and creamy, about
   1 minute. Add the prosciutto.


4. Reduce the heat to low and add the spaghetti to the skillet
   along with the peas and parmesan. Stir until well coated, adding
   the reserved cooking water as needed to loosen. Season with salt
   and pepper.
   Per serving: Calories 600; Fat 34 g (Saturated 18 g); Cholesterol 101 mg;
   Sodium 1,140 mg; Carbohydrate 54 g; Fiber 7 g; Sugars 6 g; Protein 22

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 75

OPPOSITE PAGE, PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON. THIS PAGE, LEFT TO RIGHT, PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM. PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.