Edamame Tuna Pasta

How to Make Edamame Tuna Pasta

1. 1

   Step 1: Cook the edamame pasta

   Bring a large pot of salted water to a rolling boil and add the edamame pasta. Cook according to package directions until al dente (usually 3–5 minutes), then reserve 1/2 cup (120 ml) pasta cooking water and drain the pasta. Return the drained pasta to the pot briefly to stay warm while you prepare the tuna and sauce.

   For this step

   • 12 ozEdamame pasta (dry)
   • 1 tspKosher salt
   
2. 2

   Step 2: Season and sear the tuna

   Pat the ahi dry and season both sides with kosher salt and freshly ground black pepper. Heat a large heavy skillet over high heat with the olive oil until shimmering, then sear the tuna 45–60 seconds per side for rare (or 1.5–2 minutes per side for medium-rare), forming a golden crust. Transfer tuna to a cutting board to rest 3–5 minutes, then slice thinly across the grain.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 10 ozAhi tuna steaks
   • 1/2 tspFreshly ground black pepper
   
3. 3

   Step 3: Build the sesame-soy pan sauce

   Reduce heat to medium and add the minced garlic to the same skillet; sauté 20–30 seconds until fragrant but not browned. Pour in the soy sauce and toasted sesame oil, scraping up any browned bits, then add 2–3 tablespoons of the reserved pasta water to loosen the sauce into a glossy emulsion.

   For this step

   • 2 clovesGarlic cloves, minced
   • 2 tbspLow-sodium soy sauce (or tamari)
   • 1 tspToasted sesame oil
   
4. 4

   Step 4: Toss pasta with sauce and lemon

   Add the drained edamame pasta to the skillet and toss to coat in the sauce, adding more reserved pasta water a tablespoon at a time if needed to reach a silky consistency. Stir in the lemon zest and juice from half a lemon, taste, and adjust seasoning with a pinch of salt if necessary.

   For this step

   • 1/2 eachLemon (zest + juice from 1/2 lemon)
   
5. 5

   Step 5: Plate and garnish

   Divide the dressed edamame pasta among warmed plates, fan the sliced seared tuna over each portion, and scatter thinly sliced scallions on top for brightness. If you like, finish with a light drizzle of sesame oil or a squeeze more lemon.

   For this step

   • 2 stalksScallions, thinly sliced (for garnish)
   
6. 6

   Step 6: Serve immediately

   Serve the dish while the tuna is still warm and slightly pink in the center for optimal texture. Leftovers can be refrigerated up to 24 hours, but the contrast between warm pasta and freshly seared tuna is what makes this feel restaurant-quality.
   

1. Bring a large pot of salted water to a rolling boil and add the edamame pasta. Cook according to package directions until al dente (usually 3–5 minutes), then reserve 1/2 cup (120 ml) pasta cooking water and drain the pasta. Return the drained pasta to the pot briefly to stay warm while you prepare the tuna and sauce.
2. Pat the ahi dry and season both sides with kosher salt and freshly ground black pepper. Heat a large heavy skillet over high heat with the olive oil until shimmering, then sear the tuna 45–60 seconds per side for rare (or 1.5–2 minutes per side for medium-rare), forming a golden crust. Transfer tuna to a cutting board to rest 3–5 minutes, then slice thinly across the grain.
3. Reduce heat to medium and add the minced garlic to the same skillet; sauté 20–30 seconds until fragrant but not browned. Pour in the soy sauce and toasted sesame oil, scraping up any browned bits, then add 2–3 tablespoons of the reserved pasta water to loosen the sauce into a glossy emulsion.
4. Add the drained edamame pasta to the skillet and toss to coat in the sauce, adding more reserved pasta water a tablespoon at a time if needed to reach a silky consistency. Stir in the lemon zest and juice from half a lemon, taste, and adjust seasoning with a pinch of salt if necessary.
5. Divide the dressed edamame pasta among warmed plates, fan the sliced seared tuna over each portion, and scatter thinly sliced scallions on top for brightness. If you like, finish with a light drizzle of sesame oil or a squeeze more lemon.
6. Serve the dish while the tuna is still warm and slightly pink in the center for optimal texture. Leftovers can be refrigerated up to 24 hours, but the contrast between warm pasta and freshly seared tuna is what makes this feel restaurant-quality.