Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.
Yield:
4 Servings
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) Red pepper flakes, to taste
1/4 cup 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 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
