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Categories:
tuna freshly ground black pepper cooking spray tomato parsley hearts olives capers olive oil lemon rind lemon juice hot cooked linguine cheese
Viewed: 39 - Published at: 3 years agoIngredients
- 1 (6-ounce) tuna steak (about 3/4 inch thick)
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 cups chopped tomato (about 1 large tomato)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup drained canned artichoke hearts, coarsely chopped
- 2 tablespoons chopped pitted kalamata olives
- 1 tablespoon capers
- 1 tablespoon olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 3 cups hot cooked linguine (about 6 ounces uncooked pasta)
- 6 tablespoons (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
Method
- Heat a small nonstick skillet over medium-high heat. Sprinkle tuna with pepper. Coat pan with cooking spray. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Keep warm.
- Combine tomato and next 7 ingredients (through juice) in a large bowl. Add pasta; toss to combine. Arrange about 1 1/3 cups pasta mixture on each of 3 plates. Flake fish with a fork; divide evenly over pasta. Sprinkle each serving with 2 tablespoons cheese.
