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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

Directions:

Preheat oven to 400°F.

Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.

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.

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.

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.

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.

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.