Mediterranean Celery-Thyme Tuna and Pasta

Servings: 4

The pasta here is actually orange Szechuan noodles found at a local farmer’s market. Egg noodles or fettuccini will also taste good. The celery adds a fresh, clean taste to this traditional mix of ingredients.



8 ounces tuna steak, cut into 4 pieces

3 tablespoons olive oil

2 teaspoons grated lemon zest

2 teaspoons chopped fresh thyme leaves

8 ounces noodles of choice

1 cup celery, finely chopped

8-10 black pitted kalamata olives

2 cloves garlic, finely chopped

½ cup roasted tomatoes

½ cup white wine

Salt and pepper

1 small bunch fresh thyme leaves, chopped, plus some branches for garnish

[Click for larger image] 


Marinate the tuna in a bowl with 2 tablespoons of the oil, the lemon zest and thyme leaves for 30 minutes. Using a stovetop grill pan with Teflon™ nonstick coating, grill the tuna until browned, but still rare in the middle, or as preferred; transfer to a plate and flake with a fork into bite-size pieces. Meanwhile cook noodles according to package directions.

In a large skillet with Teflon™ nonstick coating, heat the remaining oil and add the celery; sauté until lightly browned and fragrant. Add the olives, garlic, and tomatoes. Stir in the white wine and cook about 4 minutes to reduce slightly. Stir in the pasta, tuna, and lemon juice. Season to taste with salt and pepper; sprinkle with the thyme and divide into serving plates; Garnish with a thyme branch.  

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