Entertain Guests With A Fresh Al Fresco Favorite

Consider these two tried-and-true al fresco tips from Television Personality and Culinary Icon Rachael Ray the next time you enjoy dinner on the deck or lunch on the patio.

Gather the right tools: On those buggy days and nights during the warm season when you're dining al fresco, grab a food mesh tent. Not only will it protect your food, but it also looks good and goes with a variety of table settings.

Plan the decor: When hosting friends and family, up your floral game by reaching into the garden and adding some fresh herbs - it's aesthetically pleasing and smells delicious.

Ideal al fresco meals typically take advantage of in-season produce, offer easy preparation so you can focus on entertaining and are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an Appetizer, Side Dish or on its own as a Light Main Course.

This dish practically calls for ingredients like Genova Yellowfin Tuna in Olive Oil, which features cuts of Wild-Caught Tuna, hand-filleted in just the right amount of Olive Oil. Savory, rich and flavorful with a perfect texture, the Tuna elevates the dish with a uniquely rich and savory flavor stemming from Mediterranean inspiration.

To find more al fresco dining inspiration and recipe ideas, visit: www.GenovaSeafood.com

Yellowfin Tuna and Artichoke Pasta
Recipe courtesy of Rachael Ray on behalf of Genova Tuna
Prep time: 15 minutes
Cook time: 40 minutes with Fresh Artichokes, 25 minutes with Canned Artichokes
Servings: 4

Artichokes:
• Cold Water
• 12 Small, Fresh Artichokes or 2 Cans Artichoke Hearts in Water
• 2 Lemons
• 3 Tablespoons of Extra-Virgin Olive Oil
• Salt, to taste
• Pepper or Red Pepper, to taste

Pasta:
• Water
• 2 Cans 5 Ounces each of Genova Yellowfin Tuna in Olive Oil
• 2 Tablespoons of Extra-Virgin Olive Oil
• 4 Tablespoons of Butter, cut into tabs
• 4 Cloves of Garlic, chopped
• 1 Teaspoon of Crushed Red Pepper (optional)
• Salt, to taste
• 1/2 Cup of White Wine, Chicken Stock or Vegetable Stock
• 1 Pound of Spaghetti or Linguine
• 1 Lemon, juice only
• 1 Cup of grated Pecorino Romano Cheese
• 1/4 Cup of chopped Fresh Italian Parsley, divided
• 1 Small handful Fresh Mint, chopped, divided
• 1/4 Cup of Toasted Pistachios or Pine Nuts, chopped

To make the Artichokes: Preheat the oven to 425 F.

Fill the bowl with cold Water and the Juice of one Lemon.

If you are using Fresh Artichokes, trim tops of the Artichokes and the tougher outer leaves. Using a vegetable peeler or a small paring knife, trim the stems. Once prepped, cut the Fresh Artichokes in half. If you are using Canned Artichokes, drain them well and quarter them lengthwise.

Place artichokes in lemon water.

Let them soak for 2-3 minutes, drain them and pat them dry with a kitchen towel.

In a casserole or a baking dish, arrange the Artichokes and add the Juice of the remaining Lemon, quarter the Lemon and add the Lemon Wedges to the dish.

Add the Olive Oil and the Salt and the Pepper, to taste.

Roast it for 25-30 minutes, or until it is tender.

To make the Pasta: Bring a large pot of Water to a boil.

While Water is coming to a boil, place a large skillet over Medium Heat and add the Olive Oil and the Butter. Add the Garlic; the Red Pepper, if desired; and the Salt, to taste and swirl it for 1 minute. Add the White Wine or the Stock and let it reduce by half.

When the Water comes to a boil, Salt the Water, add the Pasta and cook it for 1 minute less than directed. Reserve 1/2 Cup of Pasta Water before draining in.

Add the Artichokes to a large skillet with the Tuna with its oil and gently break it up with the back of a wooden spoon or paddle.

Add the Lemon Juice and the Reserved Pasta Water to the skillet along with the drained Pasta, the Cheese and half of the Parsley, the Mint and the Pistachios. Toss them to combine, top it with the remaining Parsley, the Mint, the Pistachios and serve.