Saffron Linguini with Tuna, Lemon, Capers & Kalamata Olives
Melt butter and oil in a small, non-corrosive skillet. Add garlic and saute' for 2 minutes making certain not to brown the garlic. Add lemon zest, lemon juice, scallions, capers and olives and saute' for an additional 2 minutes.
Meanwhile, prepare pasta according to package directions.
For the sauce mixture, turn heat to low, and add tuna. With a fork, separate tuna into large pieces (do not flake). Stirring gently, heat thoroughly. Grind in pepper to taste. Combine pasta and sauce in a serving dish. Toss gently. Add parsley and toss again. Garnish with fresh parsley sprigs and lemon slices if desired. Serve with or without grated Parmesan.