Ingredients
- 4 6-oz Tuna steaks
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
- 4 cloves Garlic, minced
- 1 tsp Anchovy paste
- One 14.5-oz Can diced tomatoes, drained
- 1 tsp Lemon juice
- 1/4 cup Pitted calamata olives
- 1 tbsp Capers
- 1/8 tsp (or more to taste) Red pepper flakes
- 1/4 cup Parsley, chopped
Tuna Puttanesca
Meal: Dinner
Cuisine: Italian
Ingredient: Seafood
Season: Fall
Contributor: Marge Perry
Directions
4 SERVINGS
- Sprinkle the tuna with the salt and pepper.
- Combine the garlic, anchovy paste, tomato, lemon juice, olives, capers and red pepper flakes in a bowl.
- Heat the olive oil in a large nonstick skillet set over medium high. Sear it 2 minutes per side, or until cooked almost to desired degree of doneness (it will cook a little more as it sits).
- Remove the tuna from the skillet and add the tomato mixture. Cook, stirring every 2 minutes, or until the garlic is no longer raw and the tomato is heated through. Stir in the parsley.
- Serve each tuna steak with one-fourth of the puttanesca topping.
Recommended Product
10 Inch Open French Skillet
One of the most used pans in any well-equipped kitchen. French skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless.
