Greek Pasta with Seared Tuna

recipe
Artichoke hearts, capers, and kalamata olives give this quick dish a Mediterranean flair.

Yield:

3 servings

Recipe from

Cooking Light

Nutritional Information

Calories 447
Caloriesfromfat 29 %
Fat 14.2 g
Satfat 3.9 g
Monofat 7.2 g
Polyfat 1.7 g
Protein 27.5 g
Carbohydrate 53.1 g
Fiber 3.8 g
Cholesterol 29 mg
Iron 4.3 mg
Sodium 559 mg
Calcium 179 mg

Ingredients

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

Preparation

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.

Note:

Linda Eckhardt,

August 2004
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