Ready in 45 minutes
Artichoke hearts, capers, and Kalamata olives give this quick dish a Mediterranean flair. (Cooking Light magazine 8-04)
"I used orzo instead of the linguine and kept the tuna in steaks. The acidity in the pasta mixture is a great contrast to the richness of the fish."- AmeliaP
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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.
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jessicalila13 5 years agoI loved the fresh ingredients
AmeliaP 6 years agoI used orzo instead of the linguine and kept the tuna in steaks. The acidity in the pasta mixture is a great contrast to the richness of the fish.
cera82v 8 years ago[I made edits to this recipe.]
cera82v 8 years ago[I posted this recipe.]