Fusilli with Tuna, Cauliflower and Pancetta

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


  • 6 6 oz. World Port 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


  1. Cook pasta according to package directions; drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide among plates. Scatter pancetta over top; sprinkle with remaining pepper.

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