Mascarpone cream sauce, variation 4 ~Baby Arugula and Marinated Tuna~

Here is my 4th recipe variation using the Mascarpone cheese sauce: pasta with baby arugula and marinated tuna. The Mascarpone sauce, the core of the dish, is rich and creamy. When marinated tuna, ginger, and soy sauce are added as a Japanese twist, the sauce is given a lighter taste. The gently seared tuna is a delicious alternative to other heavier proteins. If you are looking for a pasta that is creamy yet light, this is the dish for you.

Mascarpone cream sauce, variation 4 ~Baby Arugula and Marinated Tuna~


Recipe by:Chef Yasue Siewert


Prep.: 10 minutes
Inactive: 6 hours to overnight
Cook: 15 minutes


Makes 4 servings


7 to 8 oz sushi quality tuna steak (2½" x 1" x 6" size) * ,cut into 3 strips length-wise
1 tsp olive oil
3 tbsp soy sauce
1 tbsp white wine
1 tsp sugar
½ tsp grated ginger
12 oz any kind of long dried pasta
2 cups Mascarpone cheese sauce
3 oz baby arugula**
1/8 tsp black pepper
2 tbsp grated parmesan cheese

* If you cannot get sushi quality tuna, you can use regular tuna but cook it through before marinate.
** Mizuna was used for the picture, but for convenience, the recipe uses baby arugula.


Heat a skillet over medium high heat. Add olive oil. Cook tuna on all sides for few seconds to sear tuna. (If you could not get sushi quality tuna, please cook through.)
In a ziploc bag, combine soy sauce, white wine, sugar, and ginger. Put seared tuna into the bag and marinate for 6 hours to overnight.

Warm the Mascarpone cheese sauce.
Cut marinated tuna into small square pieces.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite ("al dente"), stirring frequently to prevent the pasta from sticking together, about 8 minutes. Drain well (do not rinse).
Transfer the pasta to a large bowl. Add the sauce, 2/3 of baby arugula, 3 tbsp of marinated sauce, 2/3 of cut tuna pieces, mix well and toss to coat. Season to taste with salt and black pepper. Place pasta into pasta dish, place remain tuna and baby arugula.
Serve warm with sprinkle parmesan cheese.

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