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Linguine with Fresh Tuna, Olives and Capers

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  1. 1 pound albacore or ahi tuna steak, about 3/4 inch thick
  2. Salt and freshly ground pepper
  3. 1/2 cup extra-virgin olive oil
  4. 1 pound linguine
  5. 2 medium red onions, halved lengthwise and thinly sliced crosswise
  6. 3 tablespoons finely grated lemon zest
  7. 2 tablespoons very finely chopped garlic
  8. 1/4 cup fresh lemon juice
  9. 12 Calamata olives (2 ounces), pitted and coarsely chopped
  10. 2 tablespoons capers, drained and coarsely chopped
  11. 2 tablespoons chopped flat-leaf parsley
  1. Season the tuna with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet. Add the tuna and cook over moderately high heat, turning once, until browned on both sides and pink in the center, about 6 minutes. Transfer to a plate. When cool enough to handle, cut the tuna into 1-inch pieces.
  2. In a large pot of boiling salted water, cook the linguine until al dente; drain.
  3. Meanwhile, heat the remaining 1/4 cup plus 2 tablespoons of olive oil in a large, deep skillet. Add the onions, cover and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the lemon zest and garlic and cook over moderately high heat, stirring, until fragrant, about 3 minutes. Add the lemon juice, olives, capers and tuna and stir until heated through, about 2 minutes. Add the linguine to the skillet and toss. Season with salt and pepper, sprinkle with the parsley and serve.


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