Linguine With Tuna and Olives
8 ounces linguine or other narrow ribbon-shaped pasta
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 pound fresh tuna, cut in 1-inch chunks
1/8 teaspoon cayenne or to taste
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup white wine
1/2 cup pitted Kalamata olives
1 cup cherry tomatoes
1/4 cup basil, chopped
1/4 cup parsley, chopped
Cook pasta according to package instructions until al dente. Drain.
Meanwhile, heat the olive oil in a large skillet set over medium high. Add the onion and cook 3 minutes, stirring occasionally. Add the garlic and cook 30 seconds.
Sprinkle the tuna with the cayenne, salt, and pepper and add the fish to the pan. Cook 2 minutes on each side, or until pieces are lightly browned. Add the wine and olives to the pan and cook, stirring occasionally, for 4 to 5 minutes, or until the fish is cooked to the desired degree of doneness. Stir in the cherry tomatoes and remove from the heat.
Toss the pasta with the fish and stir in the basil and parsley. Toss thoroughly and serve warm or at room temperature.
Makes 4 servings.
Calories 282, Fat 10 g, Carbs 17 g, Sodium 791 mg, Fiber 1 g.
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