Linguine with Seared Tuna and Tapenade Recipe

Experience the Mediterranean on your plate with this delightful linguine with seared tuna and green-olive tapenade. The freshness of the tuna combined with the tangy richness of green-olive tapenade creates a perfect balance. The dish is further enhanced with lemon juice and garlic for that extra oomph.

linguine with seared tuna and green-olive tapenade recipe

Photos of Linguine with Seared Tuna and Green-Olive Tapenade Recipe

This recipe calls for green olives which are known for their bitter, salty flavor, and they're a staple in Mediterranean cuisine. If you have difficulty finding them in your local supermarket, they can usually be found in the international food aisle. Another key ingredient is the anchovy paste which is a pungent, salty paste made from ground anchovies. It's often used in small amounts to add depth to sauces and other dishes.

Ingredients for Linguine with Seared Tuna and Green-Olive Tapenade

Green olives: They add a unique salty and slightly bitter flavor to the tapenade which complements the freshness of the tuna.

Flat leaf parsley: It's used for its slightly peppery flavor which brings a fresh and vibrant taste to the tapenade.

Garlic: It adds a pungent flavor that enhances the overall taste of the dish.

Anchovy paste: Known for its strong, distinctive flavor, it adds a depth of flavor to the tapenade.

Olive oil: It adds a smooth, rich texture to the tapenade and the pasta.

Lemon juice: It gives a refreshing and tangy flavor that balances the richness of the other ingredients.

Tuna steak: It is the star of the dish, providing a firm, hearty texture and mild flavor.

Linguine: This type of pasta is ideal for holding the tapenade and it has a tender, yet firm texture.

One reader, Jorge Hussey says:

This linguine with seared tuna and green-olive tapenade recipe is a game-changer! The flavors are a perfect blend of savory and fresh, and the seared tuna adds a delightful texture. The green-olive tapenade is a burst of tangy goodness. It's a must-try for any seafood lover!

Jorge Hussey

Techniques Required for Preparing Linguine with Seared Tuna and Green-Olive Tapenade

Prepare the tapenade: In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 tablespoons of the olive oil, the lemon juice, and 1/4 teaspoon each of the salt and pepper.

Cook the tuna: Heat a grill pan or heavy frying pan over moderate heat. Coat the tuna with the remaining 1 tablespoon oil and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for about 1 1/2 minutes per side. Remove the tuna and let it sit for 3 minutes. The fish will be rare. Cut it into 1/4-inch slices.

Cook the linguine: In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Reserve about 1/2 cup of the pasta water.

Toss the linguine with tapenade: Drain the linguine, add it and 1/4 cup 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.

Serve: Mound the pasta on plates and top with the tuna. Spoon the remaining olive mixture on top.

How To Make Linguine with Seared Tuna and Green-Olive Tapenade

Crispy on the outside, and soft on the inside seared tuna is served atop tender linguine coated in a salty tapenade sauce, for a filling dinner meal!

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

½cupgreen olives,pitted
cupflat leaf parsley,lightly packed
1garlic clove
½tspanchovy paste
7tbspolive oil
1½tsplemon juice
½tspsalt
½tspfresh ground black pepper
1lbtuna steak
¾lblinguine

Instructions

In a food processor or blender, pulse the olives, parsley, and garlic to a coarse puree with the anchovy paste, 6 tablespoons of the olive oil, the lemon juice, and ¼ teaspoon each of the salt and pepper. Put ¾ of the mixture in a large bowl.
Heat a grill pan or heavy frying pan over moderate heat.
Coat the tuna with the remaining 1 tablespoon oil and season with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
Cook for about 1½ minutes per side.
Remove the tuna. Let sit for 3 minutes, then cut it into ¼-inch slices.
In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until just done. Reserve about ½ cup of the pasta water.
Drain the linguine, add it and ¼ cup 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.
Serve warm, and enjoy!

Nutrition

Calories: 674.09kcal
Fat: 27.85g
Saturated Fat: 4.02g
Trans Fat: 0.02g
Monounsaturated Fat: 19.24g
Polyunsaturated Fat: 3.35g
Carbohydrates: 64.85g
Fiber: 3.41g
Sugar: 2.43g
Protein: 39.22g
Cholesterol: 44.65mg
Sodium: 565.10mg
Calcium: 38.16mg
Potassium: 722.21mg
Iron: 2.41mg
Vitamin A: 33.73µg
Vitamin C: 4.18mg

Essential Technique for Perfecting Seared Tuna

When searing tuna, it's important to have your pan or grill heated to a moderate level before adding the fish. This ensures a nice, even sear that locks in the flavor and juices. Also, remember to let the tuna rest for a few minutes after cooking. This allows the juices to redistribute throughout the steak, resulting in a more flavorful and moist piece of fish.

Time-Saving Tips for Preparing This Pasta Dish

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

Multitask: While the pasta is boiling, start preparing the olive tapenade to save time.

Use quality ingredients: Quality ingredients often require less preparation and cooking time, enhancing the overall dish.

Organize your workspace: Keep all the necessary tools and ingredients within reach to avoid wasting time searching for items.

Follow the recipe: Stick to the recipe to ensure efficient and effective cooking without unnecessary delays.

Clean as you go: Wash and put away utensils and tools as you cook to minimize clutter and save time during cleanup.

Taste as you cook: Adjust seasoning and flavors as you go to avoid spending extra time correcting the dish at the end.

Utilize kitchen gadgets: Use tools like food processors and blenders to speed up the preparation process.

Substitute Ingredients For Linguine with Seared Tuna and Green-Olive Tapenade Recipe

Green olives - Substitute with kalamata olives: Kalamata olives have a similar briny and tangy flavor to green olives, making them a suitable substitute in the tapenade.
Flat leaf parsley - Substitute with cilantro: Cilantro can provide a fresh and vibrant flavor similar to flat leaf parsley, adding a unique twist to the dish.
Anchovy paste - Substitute with miso paste: Miso paste offers a savory and umami-rich flavor, similar to anchovy paste, and can enhance the depth of the tapenade.
Tuna steak - Substitute with swordfish steak: Swordfish steak has a meaty texture and a mild, sweet flavor that can be a delicious alternative to tuna in this recipe.
Linguine - Substitute with spaghetti squash: Spaghetti squash, when cooked, can be used as a gluten-free and low-carb alternative to linguine, adding a unique texture to the dish.

Presenting Linguine with Seared Tuna and Green-Olive Tapenade

Elevate the tuna slices: Arrange the seared tuna slices in a delicate, overlapping pattern on the bed of linguine to create a visually stunning focal point on the plate.
Garnish with microgreens: Sprinkle a handful of vibrant microgreens over the dish to add a pop of color and a touch of freshness, enhancing the overall visual appeal.
Create a symmetrical arrangement: Place the pasta and tuna in a balanced and symmetrical manner on the plate, ensuring that each component is showcased elegantly.
Drizzle with olive oil: Finish the dish with a drizzle of high-quality olive oil to add a glossy sheen and a hint of richness to the presentation.
Use a minimalist approach: Embrace a minimalist plating style, allowing the vibrant colors of the dish to shine through without overwhelming the visual aesthetic.
Incorporate negative space: Utilize negative space on the plate to frame the dish, creating a sense of elegance and sophistication in the presentation.
Add a touch of citrus zest: Grate a hint of fresh lemon or lime zest over the dish to infuse it with a burst of citrus aroma and a visually appealing touch.
Enhance with edible flowers: Introduce delicate and colorful edible flowers as a sophisticated garnish, adding a touch of refinement and elegance to the overall presentation.

Essential Tools for Making Linguine with Seared Tuna

Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, grinding, pureeing, and mixing various ingredients. It is essential for making the green-olive tapenade in this recipe.
Grill pan or heavy frying pan: A grill pan or heavy frying pan is used to sear the tuna steak, creating a delicious crust while cooking the fish evenly.
Large pot: A large pot is necessary for boiling the linguine. It should be large enough to accommodate the pasta and water comfortably.
Blender: A blender can be used as an alternative to a food processor for making the green-olive tapenade. It is capable of blending the olives, parsley, and garlic into a coarse puree.
Sharp knife: A sharp knife is essential for slicing the seared tuna steak into thin, even pieces before serving.
Tongs: Tongs are useful for flipping the tuna steak while searing it in the grill pan or frying pan. They help in handling the fish without damaging its texture.
Colander: A colander is necessary for draining the cooked linguine after boiling it in the large pot. It helps separate the pasta from the water efficiently.

Storing and Freezing Linguine with Seared Tuna and Green-Olive Tapenade

To store leftover linguine with seared tuna and green-olive tapenade, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
When storing, keep the seared tuna separate from the linguine and tapenade to prevent the pasta from becoming soggy and the tuna from overcooking.
To reheat, place the desired portion of linguine and tapenade in a microwave-safe dish and heat in 30-second intervals, stirring between each interval, until heated through. Alternatively, you can reheat the pasta and tapenade in a skillet over medium heat, stirring occasionally, until warmed through. Add a splash of water or olive oil if needed to loosen the sauce.
Reheat the seared tuna separately by placing it in a skillet over medium heat for just 30-60 seconds per side, or until warmed through. Be careful not to overcook the tuna, as it can quickly become dry and tough.
While it's best to enjoy this dish fresh, you can freeze the linguine and tapenade for up to 2 months. To do so, transfer the cooled pasta and sauce to a freezer-safe container or resealable bag, removing as much air as possible before sealing.
It's not recommended to freeze the seared tuna, as the texture and quality may deteriorate upon thawing and reheating. If you must freeze the tuna, wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. Freeze for up to 1 month.
To reheat frozen linguine and tapenade, thaw the container in the refrigerator overnight. Once thawed, reheat the pasta and sauce in a microwave or skillet as described above.
If you've frozen the seared tuna, thaw it in the refrigerator overnight and reheat it briefly in a skillet over medium heat, just until warmed through, to minimize the risk of overcooking.

How to Reheat Leftover Linguine with Seared Tuna

To reheat leftover linguine with seared tuna and green-olive tapenade, start by placing the pasta in a microwave-safe dish. Add a splash of water or olive oil to the dish to help keep the pasta moist during reheating.
Cover the dish with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape. Microwave the pasta on high power for 1-2 minutes, stirring halfway through, until it's heated through and steaming.
While the pasta is reheating, place the sliced tuna on a plate and cover it with a damp paper towel. Microwave the tuna on medium power for 30-45 seconds, or until it's just warmed through. Be careful not to overheat the tuna, as it can quickly become dry and tough.
Alternatively, you can reheat the pasta and tuna together in a skillet over medium heat. Add a splash of olive oil or water to the skillet, then add the pasta and tuna. Stir gently until everything is heated through, about 3-5 minutes.
If the green-olive tapenade has become thick or dry during storage, stir in a small amount of olive oil or lemon juice to help loosen it up and restore its flavor.
Once the pasta and tuna are heated through, transfer them to serving plates. Spoon the reserved green-olive tapenade over the top of the tuna, just as you did when serving the dish originally.
If desired, garnish the reheated dish with a sprinkle of fresh parsley or a squeeze of lemon juice to brighten up the flavors.
Serve the reheated linguine with seared tuna and green-olive tapenade immediately, while it's still hot and the flavors are at their best.

Interesting Fact About Linguine with Seared Tuna and Green-Olive Tapenade

The linguine with seared tuna and green-olive tapenade recipe is a delicious and healthy dish that combines the flavors of the sea with the richness of pasta. It's a great source of lean protein and healthy fats, making it a nutritious meal option.

Is Making Linguine with Seared Tuna at Home Cost-Effective?

This linguine with seared tuna and green-olive tapenade recipe offers a delightful balance of flavors and textures. The cost-effectiveness depends on the availability and prices of the ingredients. The tuna can be a pricier component, but the dish's overall appeal and nutritional value make it a worthy investment. The approximate cost for a household of 4 people may range from $25 to $35, depending on the quality of the ingredients. The dish's versatility and gourmet appeal earn it a solid 8/10 rating, making it a worthwhile addition to any culinary repertoire.

Is This Pasta Dish Healthy or Unhealthy?

The linguine with seared tuna and green-olive tapenade recipe has both healthy and unhealthy aspects. On the positive side, tuna is a great source of lean protein, omega-3 fatty acids, and various vitamins and minerals. The dish also includes parsley, which is rich in antioxidants and beneficial nutrients. However, the recipe has some drawbacks:

High sodium content due to the olives, anchovy paste, and added salt
Significant amount of olive oil, which is calorie-dense
Refined carbohydrates from the linguine, which may cause blood sugar spikes

To make this recipe healthier, consider the following suggestions:

Reduce the amount of olive oil used in the tapenade and for cooking the tuna
Use whole wheat or legume-based linguine to increase fiber content and reduce the glycemic impact
Decrease the amount of added salt and anchovy paste to lower the sodium content
Include more vegetables in the dish, such as cherry tomatoes, spinach, or roasted red peppers, to boost the nutrient profile and add volume without excessive calories
Opt for Kalamata olives instead of green olives, as they contain more beneficial antioxidants and heart-healthy fats
Serve smaller portions of pasta and tuna, accompanied by a larger serving of vegetables or a side salad

Editor's Opinion on Linguine with Seared Tuna and Green-Olive Tapenade

This linguine with seared tuna and green-olive tapenade recipe is a delightful fusion of flavors and textures. The briny, herbaceous tapenade complements the succulent seared tuna, creating a harmonious balance of savory and fresh notes. The al dente linguine provides a perfect base for the dish, absorbing the vibrant flavors of the tapenade. The wine recommendation adds an extra layer of sophistication, enhancing the overall dining experience. This recipe is a culinary masterpiece that showcases the art of combining simple, high-quality ingredients to create a truly memorable dish.

Enhance Your Linguine with Seared Tuna and Green-Olive Tapenade Recipe with These Unique Side Dishes:

Roasted Asparagus: Toss asparagus with olive oil, salt, and pepper, then roast until tender and slightly crispy. Serve as a vibrant and flavorful side dish.

Garlic Mashed Potatoes: Boil potatoes until tender, then mash with butter, garlic, and cream for a creamy and indulgent side to complement the seared tuna and green-olive tapenade.

Grilled Zucchini Planks: Slice zucchini into long planks, brush with olive oil, and grill until charred and tender. The smoky flavor of the zucchini pairs perfectly with the bold flavors of the main dish.

Mixed Green Salad with Citrus Vinaigrette: Toss together a variety of fresh greens and drizzle with a tangy citrus vinaigrette for a light and refreshing side to balance the richness of the seared tuna and tapenade.

Similar Recipes to Try If You Love This Dish

Grilled Vegetable and Quinoa Salad: This refreshing salad is perfect for a light and healthy meal. The combination of grilled vegetables and quinoa creates a satisfying and nutritious dish.

Braised Beef Short Ribs: These tender and flavorful beef short ribs are slow-cooked to perfection in a rich and savory sauce. Serve them with creamy mashed potatoes for a comforting and hearty meal.

Mango Coconut Chia Pudding: Indulge in a delicious and creamy dessert with this mango coconut chia pudding. It's a tropical treat that's both satisfying and guilt-free.

Perfect Appetizers and Desserts to Complement Linguine with Seared Tuna

Appetizers:

Stuffed Mushrooms: For a delicious and savory appetizer, try making stuffed mushrooms. Fill each mushroom cap with a mixture of cream cheese, garlic, and herbs, then bake until golden and bubbly. The creamy filling pairs perfectly with the earthy flavor of the mushrooms.

Bruschetta: Create a refreshing and vibrant appetizer with bruschetta. Toast slices of baguette and top with a mixture of diced tomatoes, basil, garlic, and balsamic vinegar. The combination of juicy tomatoes and aromatic herbs makes for a delightful start to any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with fresh berries, creamy yogurt, and crunchy granola, this berry parfait is a delightful combination of textures and flavors. It's a light and refreshing dessert option that is sure to impress your guests.

Why trust this Linguine with Seared Tuna and Green-Olive Tapenade Recipe:

This recipe offers a tantalizing fusion of flavors and textures, ensuring a delightful dining experience. The tuna is seared to perfection, preserving its succulence, while the vibrant green olives and aromatic flat leaf parsley create a harmonious tapenade. The addition of anchovy paste lends a subtle umami depth, complemented by the zesty notes of lemon juice and the richness of olive oil. The result is a symphony of Mediterranean-inspired elements that promise to elevate your culinary repertoire.

If you've tried this Linguine with Seared Tuna and Green-Olive Tapenade Recipe or have any tips to share, head over to the Recipe Sharing forum and join the discussion!

FAQ:

What type of olives should I use for the tapenade?

You can use any type of green olives for the tapenade. I recommend using pitted green olives for convenience.

Can I substitute the tuna with another type of fish?

Yes, you can substitute the tuna with other firm-fleshed fish such as swordfish or salmon. Adjust the cooking time based on the thickness of the fish.

Is there a substitute for anchovy paste if I don't have it?

If you don't have anchovy paste, you can substitute it with a small amount of fish sauce or a pinch of finely minced anchovies.

Can I make the tapenade in advance?

Yes, you can make the tapenade in advance and store it in the refrigerator for up to a week. Just make sure to bring it to room temperature before serving.

What can I serve as a side dish with this recipe?

A simple side salad with a light vinaigrette or some roasted vegetables would complement this dish perfectly.