Tuna Puttanesca

By Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



  • 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


  1. Sprinkle the tuna with the salt and pepper.
  2. Combine the garlic, anchovy paste, tomato, lemon juice, olives, capers and red pepper flakes in a bowl.
  3. 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).
  4. 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.
  5. Serve each tuna steak with one-fourth of the puttanesca topping