Farfalle Pasta with Pan-Seared Tuna, Lemon, and Garlic

1. 1

   Preheat oven to 400F.

2. 2

   Pat tuna dry.

3. 3

   Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.

4. 4

   Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly.

5. 5

   Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.

6. 6

   Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes.

7. 7

   Transfer tuna to a cutting board and flake into bite-size pieces.

8. 8

   Keep warm in a bowl, covered.

9. 9

   Cook pasta in a 6-quart pot of boiling salted water until al dente.

10. 10

    Reserve 1 cup cooking water, then drain pasta in a colander.

11. 11

    While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute.

12. 12

    Remove from heat.

13. 13

    Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry).

14. 14

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.