Ingredients

• 1 (12-oz) tuna steak (1 1/2inches thick)
• 3 teaspoons olive oil
• 3 garlic cloves, minced
• 12 oz dried farfalle (bow-tie pasta)
• 1/4 teaspoon dried hot red pepper flakes
• 1 tablespoon finely grated fresh lemon zest
• 2 tablespoons fresh lemon juice
• 10 Kalamata or other brine-cured black olives, pitted and slivered
• 1/2 cup coarsely chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 400°F.
2. Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
3. Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
4. Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
5. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
6. While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
7. Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.