Linguine with Vegetables & Tuna

8 ounces uncooked dried linguine
3 tablespoons butter
1/3 cup chopped onion
1 tablespoon chopped fresh oregano leaves*
2 teaspoons finely chopped fresh garlic
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1-pound) 1-inch thick fresh tuna steak
1 cup water
1 medium (1 cup) summer squash, sliced 1/4-inch
1 medium (1 cup) zucchini, sliced 1/4-inch
1 medium red bell pepper, cut into thin strips
Freshly grated Parmesan cheese, if desired

1. Cook linguine according to package directions. Drain.
2. Meanwhile, melt butter in 10-inch skillet until sizzling; stir in onion, oregano, garlic, lemon juice, salt and pepper. Add tuna steak. Cover; cook over medium heat, turning once, until tuna flakes with a fork (8 to 11 minutes). Remove from skillet. Cut tuna into 1-inch chunks; set aside.
3. Place water, summer squash, zucchini and peppers in same skillet. Cover; cook over medium-high heat until vegetables are crisply tender (3 to 4 minutes); drain. Serve tuna and vegetables over hot cooked linguine; sprinkle with cheese.

Makes 6 servings.

*Substitute 1 teaspoon dried oregano leaves.

Nutrition Facts (1 serving): Calories: 290 Fat: 7 g Cholesterol: 50 mg Sodium: 270 mg Carbohydrates: 33 g Dietary Fiber: 3 g Protein: 23 g

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