Linguine With Fresh Tuna, Olives And Capers

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1 pound albacore or ahi tuna steak, about 3/4 inch thick

Salt and freshly ground pepper

1/2 cup extra-virgin olive oil

1 pound linguine

2 medium red onions, halved lengthwise and thinly sliced crosswise

3 tablespoons finely grated lemon zest

2 tablespoons very finely chopped garlic

1/4 cup fresh lemon juice

12 Calamata olives (2 ounces), pitted and coarsely chopped

2 tablespoons capers, drained and coarsely chopped

2 tablespoons chopped flat-leaf parsley

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