Seared tuna recipe with Italian puttanesca sauce - Newsday

The traditional Italian pasta sauce, puttanesca, is also a wonderful, easy topping for fish. This highly flavorful sauce can be made from pantry ingredients — which makes it ideally suited for busy weeknights.

Tuna Puttanesca

Serve this over any steak-like (tuna, swordfish, etc.) or strongly flavored fish (salmon, catfish).

2 tablespoons olive oil, divided

1 medium onion, chopped (about 1 cup)

2 garlic cloves, minced

1 oil-packed anchovy filet, drained and minced

1 14.5-ounce can diced tomatoes

¼ cup pitted kalamata olives, coarsely chopped

1 tablespoon capers

1/8 teaspoon (or to taste) crushed red pepper flakes

4 6-ounce tuna steaks

½ teaspoon salt

¼ teaspoon black pepper

1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium high. Add the onion, garlic and anchovy and cook, stirring, until the onion starts to soften, about 3-4 minutes. Add the tomatoes, olives, capers and red pepper flakes and cook, stirring occasionally, until the tomatoes break down, about 2-3 minutes. Turn off the heat and cover the pan to keep warm.

2. Season the tuna with the salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium high. Add the tuna and cook (without moving) 3-4 minutes, until the underside is golden. Turn and cook another 3-4 minutes, or to desired degree of doneness. Spoon the sauce over the fish to serve.

Makes 4 servings

By Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

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Seared tuna recipe with Italian puttanesca sauce - Newsday
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