Cooking with Chef Hermann: Tuna Tubetti Pasta

Tuna Tubetti Pasta

1 lb. penne pasta

1 cup heavy cream

Grated zest of 1 lime plus 1 tbsp. lime juice

1/2 tsp. each salt and pepper

1 lb. tuna steak, cut into 1 inch cubes

1 tbsp. fresh mint

1/4 cup pine nuts, toasted

Boil pasta, reserving one cup of pasta water. Meanwhile, in a saucepan over high heat, bring cream, lime zest and juice, salt and pepper to a boil. Add the tuna cubes. Stirring often, cook for four minutes or until the tuna is slightly firm. Add mint. Cook one minute, stirring. Add sauce to drained pasta. If too thick, thin with reserved pasta water. Toss well. Garnish with pine nuts.