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Prepare linguine according to package directions. Rinse with hot water- drain. Meanwhile, in 10 inch skillet melt butter until sizzling; stir in onion, salt, pepper, oregano, garlic and lemon juice. Add tuna steak. Cover; cook over medium heat until fish flakes with a fork (8 to 11 minutes). Remove from skillet. Cut fish into 1 inch chunks; set aside. In same skillet place water, summer squash and zucchini. Cover; cook over medium high heat until vegetables are crisply tender (3 to 4 minutes); drain. Stir in tomatoes. Serve tuna and vegetables over hot cooked linguine; serve with parmesan cheese, Yeild 6 servings.
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