Linguine with Fresh Tuna, Olives and Capers

Name: Linguine with Fresh Tuna, Olives and Capers
Yield: 4
Ingredients: 1 pound albacore or ahi tuna steak, about 3/4 inch thick; Salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; 1 pound linguine; 2 medium red onions, halved lengthwise and thinly sliced crosswise; 3 tablespoons finely grated lemon zest; 2 tablespoons very finely chopped garlic; 1/4 cup fresh lemon juice; 12 Calamata olives (2 ounces), pitted and coarsely chopped; 2 tablespoons capers, drained and coarsely chopped; 2 tablespoons chopped flat-leaf parsley

6,313 Ratings
4 Reviews

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By Joyce Goldstein

December 2001

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Recipe Summary

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Directions

Step 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.

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Step 2
In a large pot of boiling salted water, cook the linguine until al dente; drain.
Step 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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Clare Todd Kirchman

12/04/2020

Do not follow the amounts of ingredients and the time to cook the tuna is way too long. The zest is insane. Skip it- or just a bit as you mix in the olives and capers. It needs more sauce. I added chicken broth and some of the pasta water and that helped. Also way too many onions- it completely overwhelms the nice tuna flavor. One inch chunks of tuna are insane too. Small bite sized pieces are perfect. Add as the sauce is finishing for a minute as you add the pasta.

June Ramondetta

06/20/2020

This was very tasty! The only thing I would change is that the tuna should be seared for 2-3 minutes on a side...not 6 minutes! That's too long. Don't measure other ingredients, just add as much as you like. I also boiled about a cup of frozen baby peas and added them at the end. Will make again!

Nancy Domin

04/08/2020

I love this recipe! Fast, simple and full of flavor! I follow the recipe, but admit that I don't exactly measure out the olives, capers, or lemon juice, and I usually squeeze lemon over when serving. Perfect after-hike meal! Have been using this recipe since it came out in 2001. Can't seem to give any stars on this review, but if I could, it would get 5!

John Kratus

05/18/2017

I like the ingredients, but my wife and I found this to be dry and tasteless. If you follow the recipe, the tuna will be overcooked and tough. I added an extra 1/4 cup of pasta water to the pasta, and it was still dry as dust. It would be better to leave the tuna raw and let it cook in the two minutes with the pasta. The balance among the ingredients is also off -- too much pasta and lemon zest, not enough olives. Why bother? There are too many other wonderful things to do with fresh tuna.

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Linguine with Fresh Tuna, Olives and Capers

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Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Linguine with Fresh Tuna, Olives and Capers