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Grilled Tuna with Caponata Linguine Pasta

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Grilled Tuna with Caponata Linguine Pasta

Our Sicilian inspired Bruschetta Caponata Relish pairs perfectly with tuna and pasta.  It's a Mediterranean flavor combination that's ideal for summer evening dinners.  We served our grilled tuna steaks over linguine pasta drizzled with fresh lemon, olive oil and salt and pepper with the caponata, fresh herbs and shaved parmesan over top.  

Grilled Tuna with Caponata Linguine Pasta 


7 oz Fresh Tuna Steaks (1 inch thick cut)
6 oz Fresh Linguini Pasta (you can use dried as well)
1/4 cup (4 Tbs) Wozz! Bruschetta Caponata Relish
2 Tbs Soft Butter 
1/2 Cup loosely packed fresh Herbs - Fresh Basil, Thyme, Oregano, Marjoram, Baby Arugula (save some to sprinkle over top for garnish)
Olive Oil
2 Fresh Lemon - 1 Lemon juiced and zested and other lemon cut in half and grilled for garnish
Parmesan Cheese
Salt & Pepper


Season both sides of tuna steaks with salt and pepper and a squeeze of lemon juice.  Drizzle with olive oil, on a very hot grill, cook tuna steak for 2 minutes on both sides.  At this time you can also grill 1 lemon cut in half for additional garnish.

In the meantime, In a bowl large enough to toss the cooked pasta, add the juice/zest of 1 lemon, butter, 1 Tbs olive oil, 3 Tbs Wozz! Bruschetta Caponata, fresh herbs and set aside.

Cook pasta per packet instructions, drain through a colander and empty into the bowl with the other ingredients.

Fold all ingredients until well combined and a little saucy (add more caponata or butter as desired) Transfer to a serving platter. Top with the tuna steak and a couple spoonfuls of caponata.

Garnish with remaining fresh herbs, Parmesan cheese, a nice drizzle of extra virgin olive oil, season with salt and cracked pepper.  Add grilled lemon to plate.




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