Ahi Tuna Carpaccio With Basil Pesto Fettuccine And Heirloom Tomatoes

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1682
FAT
475%
CHOL
74%
SOD
137%

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Ingredients for 8 servings

20 ripe Roma or heirloom tomatoes, cored and halved

2 tablespoons kosher salt

1 large yellow heirloom tomato, cored

2 large red heirloom tomatoes, cored

1 large green heirloom tomato, cored

Kosher salt

Freshly ground black pepper

1/2 cup balsamic vinegar

1 cup extra virgin olive oil

2 large shallots, minced

2 pounds sushi-grade ahi tuna steaks, cut into 16 even slices

1/4 cup extra virgin olive oil

Leaves from 4 bunches fresh basil

4 garlic cloves

1/4 cup pine nuts, toasted

3 to 4 cups extra virgin olive oil

1/2 cup freshly grated Parmesan cheese, plus more for garnish

Red pepper flakes, optional

2 pounds dried fettuccine

1 bunch watercress

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