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
How to Make It
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.
In a large pot of boiling salted water, cook the linguine until al dente; drain.
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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Review Body: 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.