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LOW FAT FARFALLE PASTA WITH PAN-SEARED T




Source of Recipe


Marla


List of Ingredients




1 (12-oz) tuna steak (1 1/2inches thick)
3 teaspoons olive oil
3 garlic cloves, minced
12 oz dried farfalle (bow-tie pasta)
1/4 teaspoon dried hot red pepper flakes
1 tablespoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
10 Kalamata or other brine-cured black olives, pitted and slivered
1/2 cup coarsely chopped fresh flat-leaf parsley



Recipe



Preheat oven to 400°F.

Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then
chill, covered, 20 minutes.

Heat a well-seasoned cast-iron skillet over high heat until hot, then
add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna
well with salt and pepper, then brown, turning once, about 5 minutes
total.

Transfer skillet to middle of oven and roast tuna until just cooked
through, about 10 minutes. Transfer tuna to a cutting board and flake
into bite-size pieces. Keep warm in a bowl, covered.

Cook pasta in a 6-quart pot of boiling salted water until al dente.
Reserve 1 cup cooking water, then drain pasta in a colander.

While pasta is boiling, cook remaining garlic and pepper flakes in
remaining 2 teaspoons oil in a small heavy skillet over moderately
high heat, stirring, until garlic is pale golden, about 1 minute.
Remove from heat.

Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water,
zest, juice, garlic and oil, olives, parsley, and salt and pepper to
taste (add remaining 1/3 cup cooking water as needed if pasta seems
dry). Serve warm or at room temperature.

Cooks' note:

• The easy way to pit an olive is to press it firmly against the flat
side of a chef's knife with your palm and expose pit.

Makes 4 servings.

Each serving about 428 calories and 6 grams fat