Greek Pasta with Seared Tuna

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 3

Artichoke hearts, capers, and kalamata olives give this quick dish a Mediterranean flair.

Ingredients:

1 (6-ounce) tuna steak (about 3/4 inch thick)

1/4 teaspoon freshly ground black pepper

cooking spray

2 cups chopped tomato (about 1 large tomato)

1/2 cup chopped fresh flat-leaf parsley

1/2 cup drained canned artichoke hearts, coarsely chopped

2 tablespoons chopped pitted kalamata olives

1 tablespoon capers

1 tablespoon olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

3 cups hot cooked linguine (about 6 ounces uncooked pasta)

6 tablespoons (about 1 1/2 ounces) grated parmigiano-reggiano cheese

Directions:

1. Heat a small nonstick skillet over medium-high heat. Sprinkle tuna with pepper. Coat pan with cooking spray. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Keep warm.
2. Combine tomato and next 7 ingredients (through juice) in a large bowl. Add pasta; toss to combine. Arrange about 1 1/3 cups pasta mixture on each of 3 plates. Flake fish with a fork; divide evenly over pasta. Sprinkle each serving with 2 tablespoons cheese.

By RecipeOfHealth.com