Linguine With Garlic, Fresh Tuna, Black Olives, Tom

Name: Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 8-to-10-ounce fresh tuna steaks; 1/4 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 4 cloves garlic, minced; 3 anchovy fillets, minced; 1/4 teaspoon chili pepper flakes; 4 plum tomatoes, chopped; 3/4 cup oil-cured black olives, pitted and roughly chopped; 2 teaspoons fresh rosemary, chopped; 2 tablespoons balsamic vinegar; 1 pound linguine

Servings: persons

1/4 cup extra-virgin olive oil
2 8-to-10-ounce fresh tuna steaks
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cloves garlic, minced
3 anchovy fillets, minced
1/4 teaspoon chili pepper flakes
4 plum tomatoes, chopped
3/4 cup oil-cured black olives, pitted and roughly chopped
2 teaspoons fresh rosemary, chopped
2 tablespoons balsamic vinegar
1 pound linguine

1
Place a large pot of salted water over high heat.
2
In a heavy skillet over medium-high heat, warm the oil.
3
Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
4
Reduce the skillet heat to medium and cook for 2 to 3 minutes.
5
Turn and cook for 2 to 3 minutes more.
6
Remove from the pan and let cool on a plate.
7
Return the skillet with the oil to medium heat.
8
Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
9
Meanwhile, break the tuna steaks into bite-sized chunks, using a fork.
10
Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss.
11
Season with salt and pepper to taste, remove from the heat but keep warm.
12
When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes.
13
Drain, toss with the tuna and serve.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 8-to-10-ounce fresh tuna steaks, 1/4 teaspoon salt, plus more to taste, 1/2 teaspoon freshly ground black pepper, plus more to taste, and more.

Yes, Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions