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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.