Greek Pasta with Seared Tuna

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

Yield: 3 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 29%
  • Fat: 14.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 27.5g
  • Carbohydrate: 53.1g
  • Fiber: 3.8g
  • Cholesterol: 29mg
  • Iron: 4.3mg
  • Sodium: 559mg
  • Calcium: 179mg


  • 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


  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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