Linguine With Fresh Tuna, Tomatoes And Lemon

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2 tablespoons pine nuts

1 pound tuna steak, cut into 1/2-inch dice

1/2 cup dry white wine

1/2 teaspoon finely grated lemon zest

1/2 pound cherry tomatoes, coarsely chopped

1/4 cup extra-virgin olive oil

1/4 cup coarsely chopped fennel fronds

1/2 teaspoon crushed red pepper

1 pound linguine

Salt and freshly ground pepper

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