Fusilli with Tuna, Olives, and Capers

Makes: 6 servings

Prep: 25 mins
Cook: 16 mins

Ingredients

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

Directions

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.