Tuna Puttanesca
Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.
Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.
Ingredients
4 6 ounce of tuna steaks
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of olive oil
4 cloves of garlic minced
1 teaspoon of anchovy paste
1 (14.5-ounce) can of diced tomatoes drained
1 teaspoon of lemon juice
1/4 cup of pitted Kalamata olives
1 tablespoon of capers
1/8 teaspoon of red pepper flakes (or more to taste)
1/4 cup of parsley chopped
Directions
- 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, 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.