Greek Pasta With Seared Tuna

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1 (6-ounce) tuna steak (about 3/4 inch thick)

1/4 teaspoon freshly ground black pepper

Cooking spray

2 cups chopped tomato (about 1 large tomato)

1/2 cup chopped fresh flat-leaf parsley

1/2 cup drained canned artichoke hearts, coarsely chopped

2 tablespoons chopped pitted kalamata olives

1 tablespoon capers

1 tablespoon olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

3 cups hot cooked linguine (about 6 ounces uncooked pasta)

6 tablespoons (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

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