INGREDIENTS
1 lb. tuna steak, cut into 1/2-inch dice
2 TBSP pine nuts
1/2 cup dry white wine
1/2 tsp. lemon zest, finely grated
1/2 lb. cherry tomatoes, coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup fennel fronds, coarsely chopped
1/2 tsp. crushed red pepper
1 lb. linguine
Salt and freshly ground pepper
DIRECTIONS
In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes.
Transfer to a medium bowl.
Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 TBSP each of the olive oil and fennel fronds.
Cover and refrigerate for 1 hour.
Heat the remaining 2 TBSP of olive oil in a large, deep skillet.
Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.
Cook the linguine in boiling salted water until al dente.
Reserve 1/4 cup of the pasta cooking water and drain the linguine.
Add the tuna mixture and the remaining 2 TBSP of fennel fronds to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes.
Remove the skillet from the heat and add the linguine and the reserved pasta cooking water and toss well.
Season with salt and pepper.
Garnish with the pine nuts and serve.
