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Seared Tuna on Fettuccine with Green Olives and Arugula

4.6(12)

Green olive bruschetta spread can be found near jarred olives and pasta sauces, or in the refrigerated section of the supermarket. It usually contains chopped olives, oil, sun-dried tomatoes, and herbs.

by Epicurious·published 2005-07-01

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Servings

Makes 4 servings

Total time

20 min

prep 20 min

Calories / serving

—

Ingredients (8)

serves

12 ounces fettuccinefettuccine
1 cup green olive bruschetta spread from jar (about 8 ounces)
6 tablespoons olive oil, dividedolive-oil
4 teaspoons grated lemon peel, dividedlemon
4 teaspoons fresh lemon juicelemon-juice
1 5-ounce package baby arugulaarugula
2 12-ounce tuna steaks, each about 1 inch thick
4 teaspoons chopped fresh marjorammarjoram

Instructions (3 steps)

01Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
02Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
03Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

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Not rich — missing servings, total time, or calories.