Linguine with Fresh Tuna, Olives and Capers

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.

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!

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!

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.