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Source: Food and Wine Quick from Scratch

Linguine with Seared Tuna and Green-Olive Tapenade
Small pitted green olives - the bottled martini type - are transformed into a savory sauce in next to no time. We like the tuna rare, but if you prefer it well done, cook it a few minutes longer.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
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1/4 cup green olives, pitted
1/4 cup finely chopped flat leaf parsley
1 small clove garlic, smashed
1/4 teaspoon anchovy paste
4 tablespoons olive oil
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
1/2 pound tuna steak, about 2 inches thick
1/2 pound linguine




In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 3 tablespoons of the olive oil, the lemon juice, and a pinch each of the salt and pepper. Put three-quarters of the mixture in a large bowl.

Heat a grill pan or heavy frying pan over moderate heat. Coat the tuna with the remaining oil and season with a little salt and pepper. Cook about 1 1/2 minutes per side for rare. If you prefer it better, done, cook it for 2 to 3 minutes per side. Remove the tuna. Let sit for 3 minutes. Cut it into 1/4-inch slices.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/4 cup of the pasta water. Drain the linguine, add it and half of the reserved pasta water to the bowl with the olive mixture, and toss. If the sauce seems too thick, add more of the reserved pasta water. Mound the pasta on plates and top with the tuna. Spoon the remaining olive mixture on top.


Wine Recommendation: The richness of the tuna and the saltiness of the tapenade are delightful accompanied by a light, fruity red - a Côtes-du-Rhône from Southern France or a barbera from Italy.


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