Update my dinner status, I'm making this tonight.
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Servings: 3 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 (6-ounce) Tuna steak (about 3/4 inch thick)
- 1/4 teaspoon Freshly ground black pepper
- Cooking spray
- 2 cups Tomato chopped (about 1 large)
- 1/2 cup Fresh flat leaf parsley chopped
- 1/2 cup Artichoke hearts, canned drained and chopped
- 2 tablespoons Pitted kalamata olives chopped
- 1 tablespoon Capers
- 1 tablespoon Lemon rind grated
- 2 tablespoons Fresh lemon juice
- 3 cups Linguine, cooked (6oz dry)
- 6 tablespoons Pamigiano-Reggiano cheese grated (about 1.5oz)
Preparation
1. 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.
2. 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.
