Linguine with Fresh Tuna, Olives and Capers

• Recipe by Joyce Goldstein

Ingredients

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

Directions

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.