Keto Pan-Seared Tuna Linguine
Fresh tuna steak is pan-seared with aromatic oregano and garlic, then paired with crisp summer vegetables over linguine pasta. The combination of tender flaked tuna, colorful bell peppers, zucchini, and summer squash creates a light yet satisfying meal perfect for warm weather dining. The butter-herb pan sauce ties everything together, while optional Parmesan adds richness. This restaurant-quality dish showcases peak summer produce and delivers protein-packed nutrition in under 30 minutes.
Ingredients
- 8 ounces uncooked dried linguine
- 3 tablespoons Land O Lakes butter
- ⅓ cup onion, chopped
- 1 tablespoon fresh oregano leaves, chopped
- 2 teaspoons fresh garlic, finely chopped
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 1-pound fresh tuna steak, 1-inch thicksalmon or swordfish1:1pescatarian
adjust cooking time slightly
- 1 cup water
- 1 medium summer squash, sliced 1/4-inch
- 1 medium zucchini, sliced 1/4-inch
- 1 medium red bell pepper, cut into thin strips
- freshly grated Parmesan cheese
Instructions
- 1
Cook linguine according to package directions and drain
- 2
Melt butter in skillet until sizzling, stir in onion, oregano, garlic, lemon juice, salt and pepper
- 3
Add tuna steak, cover and cook over medium heat, turning once, until tuna flakes with fork
- 4
Remove tuna from skillet and cut into chunks, set aside
- 5
Add water, summer squash, zucchini and bell peppers to same skillet
- 6
Cover and cook over medium-high heat until vegetables are crisp-tender, then drain
- 7
Serve tuna and vegetables over hot linguine, sprinkle with cheese if desired
Tips
Don't overcook the tuna - it should still be slightly pink in the center and flake easily when done.
Keep vegetables crisp-tender by not overcooking them, and drain any excess water to prevent soggy pasta.
Good to Know
Refrigerate leftovers up to 2 days. Reheat gently to avoid overcooking tuna.
Vegetables can be prepped earlier in day. Cook tuna and pasta just before serving.
Serve immediately while pasta is hot and vegetables retain their crisp texture.
Common Mistakes
Don't overcook tuna to avoid dry, tough texture - remove when it just flakes with fork.
Drain vegetables well to prevent watery sauce from diluting pasta.
Substitutions
Dairy-Free Swaps
General Alternatives
adjust cooking time slightly
FAQ
Can I use canned tuna instead?
Yes, but add 2 cans of drained tuna at the end just to warm through, as it's already cooked and will become mushy if overheated.
What if I don't have summer squash?
Use additional zucchini, yellow squash, or substitute with broccoli florets or asparagus cut into similar-sized pieces.
How long will this keep in the refrigerator?
Store covered for up to 2 days. The tuna may become slightly firmer when cold but will still taste good.