Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 28-to-10-ounce fresh tuna steaks
- ¼teaspoon salt, plus more to taste
- ½teaspoon freshly ground black pepper, plus more to taste
- 4cloves garlic, minced
- 3anchovy fillets, minced
- ¼teaspoon chili pepper flakes
- 4plum tomatoes, chopped
- ¾cup oil-cured black olives, pitted and roughly chopped
- 2teaspoons fresh rosemary, chopped
- 2tablespoons balsamic vinegar
- 1pound linguine
Nutritional analysis per serving (6 servings)
492 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 32 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
- Step 2
Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
- Step 3
Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
- Step 4
Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
- Step 5
When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.
Private Notes
Comments
My experience, based on just one dinner, is that adding the tuna to the sauce in step 4 results in tough, overcooked fish. Next time I’ll add it with the hot pasta.
Just made this with 4 cans of Ortiz oil-packed tuna, used the oil from the first can in lieu of new EVOO. Best batch ever. Also forgot to say that I always substitute kalamatas for the oil-cured olives.
This was very good. Happened to have fresh albacore. Used Kalamata olives, as that is what I had on hand. Fresh tomatoes are not yet good on my side of Oregon so I used chopped canned. Anchovy paste and voila! I digress - sprinkled fresh parmesan. Very tasty and would be good with any white fish or shrimp.
Used Kalamata olives, slow cooked tomatoes from Trader Joe’s, a sliver of a marinated spicy red Italian pepper, threw in sautéed zucchini from the night before, balsamic, herbs de Provence and’s rosemary, and four cloves of garlic. Didn’t tear up the tuna or put it back in the pan as someone suggested not to do, to avoid over cooking.
Loved this. I used packaged tuna. I also threw in some lemon-stuffed green olives, used some multi-colored cherry tomatoes, and capers. I liked the anchovies and the basalmic as listed. Great tasting and pretty. I’ll add some more liquid next time since mind dried out a bit. Maybe some canned tomatoes. Maybe some chunks of zucchini. Or… serve over zoodles.
My experience, based on just one dinner, is that adding the tuna to the sauce in step 4 results in tough, overcooked fish. Next time I’ll add it with the hot pasta.