Fusilli with Tuna, Olives, and Capers

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Makes: 6  servings Prep 25 mins Cook 16 mins


  • 1 1/2 pounds  tuna, cut into 1-inch-thick steaks
  • 1/2 cup  extra-virgin olive oil, divided
  • Salt
  • Freshly ground pepper
  • 3 leeks, thinly sliced (white part only)
  • 1 cup  thinly sliced red onions
  • 2 garlic cloves, pressed
  • 2/3 cup  pitted kalamata olives, halved
  • 3 tablespoons  capers, rinsed
  • 4 teaspoons  grated lemon peel
  • 1 tablespoon  fresh lemon juice
  • 1 pound  fusilli, cooked according to package directions
  • 6 tablespoons  chopped flat-leaf parsley


1. Heat a grill pan over high heat. Rub tuna with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Grill 2 minutes per side. Transfer to a cutting board and break into 1-inch chunks. Set aside.

2. Heat remaining oil in a large nonstick skillet over medium heat; saute the leeks, onions, and garlic until soft, 5 to 10 minutes. Stir in the tuna, olives, capers, lemon peel, and juice until heated through, about 5 minutes more. Toss with hot pasta and sprinkle with parsley. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)690,
  • Fat, total(g)28,
  • chol.(mg)43,
  • sat. fat(g)5,
  • carb.(g)71,
  • fiber(g)4,
  • pro.(g)38,
  • sodium(mg)527,
  • Percent Daily Values are based on a 2,000 calorie diet
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