Pasta With Pan-Seared Tuna, Lemon and Garlic
Light, fresh flavors make this an easy winner!

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

Preheat oven to 400°F. Pat tuna dry. Rub with 1/2 tsp. oil and 1/2 tsp. garlic, then chill, covered, 20 minutes.

Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 tsp. 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 pink in center, about 5 more minutes. Transfer tuna to a cutting board and cut into bite-size pieces. Keep covered and warm.

Follow package directions to cook pasta. Reserve 1 cup cooking water, then drain pasta in a colander. While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 tsp. oil in a small heavy skillet being careful not to overcook garlic. Remove from heat.

Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, salt and freshly ground pepper to taste. Add 1/3 cup cooking water as needed if pasta seems dry. Serve warm or at room temperature. Serves 4.

Roasted-Pepper Salad
Delicious and colorful!

4 assorted bell peppers (preferably red, yellow, and orange)
2 tsp. balsamic vinegar
2 tsp. chopped fresh thyme
1 Tbls. drained capers, coarsely chopped
1/4 lb. mixed greens, washed, tough stems removed

Preheat broiler. Put bell peppers on rack of broiler pan about 5 inches from heat and broil, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle.

Peel peppers over bowl (to catch any liquid) and discard stems and seeds. cut peppers lengthwise into 1-inch-thick strips and add to liquid in bowl with vinegar, thyme, and capers. Add salt and pepper to taste and toss.

Divide greens among 4 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled. Each serving is about 39 calories and less than 1 gram fat. Serves 4. Note: Dressed peppers can be made 3 days ahead and chilled, covered.