Penne with Fresh Tuna and Cherry Tomatoes


  • 12 ounces penne pasta
  • 2 cups cherry tomatoes
  • 1 small sweet onion
  • 1/3 cup oil-cured olives
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 1/4 teaspoon red chile flakes
  • Salt and pepper
  • 1 inches tuna steak
  • 1/2 cup fresh basil leaves
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • Combine the pasta, cherry tomatoes, onion, olives, oil, garlic, red chile flakes, 1/2 teaspoon salt, and several grinds of black pepper in the pot. Add 2 3/4 cups water and stir to combine. Place the tuna on top of the pasta mixture but do not submerge it.
  • Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • While the pasta is cooking, stack the basil leaves, roll them up tightly as you would a sleeping bag, and slice crosswise into thin ribbons.
  • When the cooking time is up, quick-release the pressure. Remove the lid. Add the basil, lemon zest, and lemon juice to the pot and stir, breaking up the fish into bite-size chunks. Season with salt and black pepper.
  • Let the pasta stand in the pot set in the appliance, uncovered, for 5 minutes to allow the sauce to thicken before serving.
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