Greek Pasta with Seared Tuna
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 (6-ounce)Tuna steak; (about 3/4 inch thick)|
|1/4 teaspoonBlack Pepper; freshly ground|
|2 cupsTomato; chopped (about 1 large)|
|1/2 cupFresh flat leaf parsley; chopped|
|1/2 cupArtichoke hearts, canned; drained and chopped|
|2 tablespoonsPitted kalamata olives; chopped|
|1 tablespoonLemon Rind; grated|
|2 tablespoonsFresh Lemon Juice|
|3 cupsLinguine, cooked; (6 oz dry)|
|6 tablespoonsPamigiano-Reggiano cheese; grated (about 1.5oz)|
Greek Pasta with Seared Tuna 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.
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