tuna, cut into 1-inch-thick steaks
extra-virgin olive oil, divided
leeks, thinly sliced (white part only)
thinly sliced red onions
pitted kalamata olives, halved
grated lemon peel
fresh lemon juice
fusilli, cooked according to package directions
chopped flat-leaf parsley
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.
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.
- Servings Per Recipe 6
- Fat, total(g)28,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet