Finding time for Tuna Steak Piccolini…

I despise life sometimes. Well, let me rephrase that to be a bit more positive. *wink*

I despise how life can get in the way of throwing together a fabulous meal every night. The definition of life in this statement would be…long and tiring workdays, lack of groceries because of growing bills, lack of inspiration because of stress, etc. You get the point. However, no matter how busy I get in life, I treasure the moments where I can come home and cook up something fabulous. It’s a simple reminder that I am awesome at something, and it’s a very easy way to put a smile on the hub’s face. I got a huge thumbs up on this dish tonight! Yay me! *smiles*

It’s important to never lose sight of the little moments in life that make all the other stuff we despise in life worthwhile!

Tuna Steak Piccolini

Marinated Tuna Steak

  • I used lime juice, soy sauce, and a three pepper sauce which contained a little EVOO. Unfortunately, for my marinades I don’t measure, so I don’t have exact measurements for you. I find the best thing with marinades is to keep it even portions of oil, seasonings, and acid. The Tuna Steaks marinated for about an hour.

Piccolini – If you don’t have the Piccolini (mini-pasta from Barilla), then just use regular pasta noodles of choice.

  • 1 orange bell pepper (sliced in strips)
  • 1 red bell pepper (sliced in strips)
  • 5 shallots (diced)
  • 1 can green peas (drained and rinsed)
  • coarse sea salt to taste
  • fresh basil (chopped)
  • EVOO to cover the bottom of the pan you’re cooking in


  1. Cook pasta separately in salted water with a few drops of oil.
  2. Meanwhile, sauté the peppers and shallots in EVOO until softened with the sea salt.
  3. Gently stir in the can of peas and fresh basil. The peas are fragile, so after combining them, don’t stir too much, and reduce the heat to Low.
  4. After the pasta is cooked to your liking, fold the drained noodles into the peppers and peas and cover.
  5. For the Tuna Steak…I seared mine on both sides using my Calphalon grilling pan. However, feel free to use your George Foreman, or just a good ol’ pan on the stove. In fact, prepare it the way you want to. This IS your kitchen after all. *smiles*


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