CEiMB: Fettuccine with Asparagus

This week's CEiMB, Fettuccine with Crab, was hosted by Johnstone's Vin Blanc.  We are not huge crab fans so I decided to use some similar ingredients and do my own thing.  I look forward to hearing how everyone else like the Crab dish.  We enjoyed our dinner of fettuccine with vegetables and grilled yellowfin tuna steaks.  Honestly though how can you go wrong with that list of ingredients?

Fettuccine with Asparagus and Yellowfin Tuna

1-1lb tuna steak

zest of one lemon

1 garlic clove, grated

1/2 tsp of salt

2 portabello mushrooms

2 TBS of olive oil

1 small onion, diced

2 garlic cloves, minced

1/2 tsp of salt

1/4 tsp of red pepper flakes

1 pint of cherry tomatoes

3/4 cup of white wine

1 bunch of asparagus, trimmed and chopped

1/2 tsp of fresh cracked black pepper

4 TBS of Parmesan shards

1 lb of cooked fettuccine

Rub the tuna steak with the lemon zest, grated garlic, and salt.  Set aside.  Heat the 2 TBS of olive oil over medium heat in a large sauté pan.  Add the onion, garlic, and salt.  Cook for 5 minutes until soft.  Add the tomatoes and wine.  Cook for about 10 minutes until wine reduces by half.  Cook the tuna steak and portabello mushrooms on a grill.  The mushrooms will take about 8-10 minutes while the tuna while depend on how you prefer yours.  I think that it tastes best rare, cooking time of 4-5 minutes.  Add the asparagus to the sauté pan and cook for 5 minutes more.  Slice the mushrooms and tuna steaks.  Add the mushrooms to the sauté pan along with the fettuccine.  Stir to combine, if the sauce is tight, add 1/4 to 1/2 cup of pasta cooking liquid.  To serve place tuna slices over the top of the pasta and garnish with Parmesan.  Enjoy!