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Recipes

Seared Tuna on Fettuccine with Green Olives and Arugula

By The Bon Appétit Test Kitchen

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

12

ounces fettuccine

1

cup green olive bruschetta spread from jar (about 8 ounces)

6

tablespoons olive oil, divided

4

teaspoons grated lemon peel, divided

4

teaspoons fresh lemon juice

1

5-ounce package baby arugula

2

12-ounce tuna steaks, each about 1 inch thick

4

teaspoons chopped fresh marjoram

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Preparation

  1. Step 1

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.

    Step 2

    Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.

    Step 3

    Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

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