The Block

Fusilli with Tuna, Cauliflower and Pancetta


This unique pasta dish takes the creamy and delicious flavors of alfredo and combines them with the light elegance of carbonara to create a delicious and simple skillet pasta. Topped with sliced ahi (yellowfin) tuna steak, this dish is bursting with Italian seafood flavor. Follow the Fusilli with Tuna, Cauliflower, and Pancetta process and recipe below to create a tasty Italian dinner at home.

The Best Tuna for Fusilli with Cauliflower and Pancetta

Our wild-caught Yellowfin Tuna Steaks are among the highest grades available. Often called the “steak of fish,” they have a distinct meaty flavor that is a favorite among seafood lovers. With a deep red color when raw and a firm and flaky texture, this fish is a great source of protein and a delicious dinner entrée. With our Yellowfin Tuna Steaks, the possibilities are endless! They are great grilled, boiled, baked, and pan-seared, plus they arrive skinless to make your life easier!

How to Cook Yellowfin Tuna Steaks

Start by completely defrosting the Yellowfin Tuna Steaks. To thaw in refrigerator overnight, remove the fish from the plastic packaging, cover, and refrigerate. To thaw quickly, unpackage, place in a sealable plastic bag, and immerse in cold water for 30 minutes. Once thawed, consume within one to two days.

Yellowfin tuna is best served medium-rare to medium doneness to maintain all its natural flavor and juiciness. Pan-searing tuna is quick and easy, with cook time being under 10 minutes, depending on desired doneness. It’s certainly okay to cook ahi tuna all the way through, the only risk is that overcooking can result in dry and less flavorful tuna.

How to Make Fusilli with Tuna, Cauliflower, and Pancetta

This delicious Italian seafood dish can be ready to serve in 45 minutes. To start, cook the pasta according to package directions and cook the pancetta in a large skillet until golden-brown. In the same skillet, pan-sear the tuna to medium-rare or medium doneness. Once cooked, make sure to rest the tuna for 5 minutes before slicing. Prepare the sauce in the same skillet with the remaining ingredients and add in the pasta. Divide among plates and top with sliced tuna and pancetta. Then, as they say, dinner is served!

Fusilli with Tuna, Cauliflower and Pancetta

Easy pasta dish with ahi tuna
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6 people


  • 6 6 oz. Yellowfin Tuna Steaks
  • 12 oz. fusilli pasta
  • 1 Tbsp. olive oil
  • 1/2 cup diced pancetta
  • 1/4 tsp. salt
  • 1 tsp. cracked pepper divided
  • 4 cups small cauliflower florets
  • 1/3 cup sliced shallots
  • 1 clove garlic minced
  • 3/4 cup dry white wine
  • 1 cup 35% heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/4 cup butter cubed
  • 1/4 cup finely chopped fresh parsley


  • Cook pasta according to package directions; drain.
  • Meanwhile, heat 1 tbsp oil in large skillet set over medium-high heat; cook pancetta for 3 to 5 minutes or until golden brown and crispy around edges. Transfer with slotted spoon to paper towel–lined plate.
  • Season tuna with salt and 1/2 tsp pepper. In same skillet, cook tuna, turning once, for about 6 minutes or until golden brown on both sides. Transfer to plate. Let stand for 5 minutes, then slice.
  • In same skillet, cook cauliflower, shallots and garlic over medium heat for about 5 minutes or until slightly softened. Stir in wine; bring to boil. Cook for 3 to 5 minutes or until liquid is reduced by half. Stir in cream. Reduce heat to low; bring to simmer.
  • Add pasta to skillet; cook, tossing gently with sauce for 2 minutes. Remove from heat; add Parmesan, butter and parsley, tossing to coat. Stir in tuna.
  • Divide among plates. Scatter pancetta over top; sprinkle with remaining pepper.

Tip: Substitute Omaha Steaks Steak-Cut Bacon for pancetta if desired.

    More Ahi Tuna Recipes:

    Editor’s Note: This post was updated in October, 2021 for freshness and comprehensiveness.

    shrimp on the barbie plated with fresh vegetables


    Responsibly sourced from oceans around the globe and always delivered frozen fresh for the greatest seafood experience any time you wish.

    What’s On Our Board