- 12 ounces fettuccine
- 1 cup green olive bruschetta spread from jar (about 8 ounces)
- 6 tablespoons olive oil, divided
- 4 teaspoons grated lemon peel, divided
- 4 teaspoons fresh lemon juice
- 1 5-ounce package baby arugula
- 2 12-ounce tuna steaks, each about 1 inch thick
- 4 teaspoons chopped fresh marjoram
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
- Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
- Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.