Mediterranean Celery-Thyme Tuna and Pasta
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.
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.