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Greek Pasta with Seared Tuna

Yield 3 servings
Artichoke hearts, capers, and kalamata olives give this quick dish a Mediterranean flair.

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

Nutrition 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

How to Make It

  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.