Seared tuna recipe with traditional Italian puttanesca sauce
The traditional Italian pasta sauce, puttanesca, is also a wonderful and easy garnish for fish. This super tasty sauce can be made with ingredients from the pantry, making it ideal for busy weeknights.
Serve it on any steak type fish (tuna, swordfish, etc.) or strongly flavored (salmon, catfish).
2 tablespoons of olive oil, divided
1 medium onion, chopped (about 1 cup)
2 garlic cloves, chopped
1 anchovy fillet in oil, drained and thinly sliced
1 14.5 ounce can diced tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 tablespoon of capers
1/8 teaspoon (or to taste) crushed red pepper flakes
4 6-ounce tuna steaks
½ teaspoon of salt
¼ teaspoon black pepper
1. Heat 1 tablespoon of oil in a medium nonstick skillet over medium-high heat. Add the onion, garlic and anchovy and cook, stirring, until the onion begins to soften, about 3-4 minutes. Add the tomatoes, olives, capers and red pepper flakes and cook, stirring occasionally, until the tomatoes fall apart, about 2-3 minutes. Turn off the heat and cover the pot to keep warm.
2. Season the tuna with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the tuna and cook (without moving) 3-4 minutes, until the underside is golden. Flip and cook for another 3-4 minutes, or to desired doneness. Pour the sauce over the fish to serve.
Makes 4 servings