Recipes Linguine with Fresh Tuna, Olives and Capers 5.0 (6,311) 5 Reviews Plus: Pasta Recipes and Tips By Joyce Goldstein Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email 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 Directions 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. Rate it Print