INGREDIENTS
12 oz. farfalle pasta
1/2 lb. green beans, trimmed and cut into 1-inch pieces
1 lb. tuna steaks
Salt
3 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 can (14.5 ounce) diced tomatoes
2 TBSP. capers, drained and chopped
2 tsp. grated fresh lemon peel
1/4 tsp. crushed red pepper
1/4 cup fresh parsley leaves, chopped
DIRECTIONS
Heat large saucepot of salted water to a boil.
Add pasta; cook as label directs.
Add green beens to saucepot 2 minutes before pasta is done.
Reserve 1/4 cup pasta water.
Drain pasta and green beans; return to pot.
Sprinkle tuna with 1/4 tsp. salt to season both sides.
In a large skillet, heat 2 tsp. oil on medium-high until hot.
Add tuna and cook for 2 minutes on each side.
Reduce heat to medium; cover skillet and cook until tuna is almost opaque throughout, turning once halfway through cooking.
Transfer tuna to plate.
To the same skillet, add remaining 1 tsp. oil.
Reduce heat to medium; add onion and garlic; cook until lightly browned and tender, stirring occasionally.
Stir in tomatoes, capers, lemon peel and crushed red pepper.
Heat to boiling; boil 1 minute.
Flake tuna with 2 forks into bite-size pieces.
Stir the vegetable mixture from skillet into pasta pot, add the flaked tuna, chopped parsley and reserved pasta water; tosss to coat.
Serves 6.
