Name: Greek Pasta with Seared Tuna
Yield: 3 servings
Ingredients: 1 (6-ounce) tuna steak (about 3/4 inch thick); ¼ teaspoon freshly ground black pepper; Cooking spray; 2 cups chopped tomato (about 1 large tomato); ½ cup chopped fresh flat-leaf parsley; ½ 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

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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Greek Pasta with Seared Tuna

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