Tuna Puttanesca
Ingredients
- 1/4 cup chopped pimiento-stuffed olives ⓘ
- 1 tablespoon capers ⓘ
- 2 teaspoons bottled minced garlic ⓘ
- 1 teaspoon fresh lemon juice ⓘ
- 1 teaspoon anchovy paste ⓘ
- 1/8 teaspoon crushed red pepper ⓘ
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 tablespoon olive oil ⓘ
- 4 (6-ounce) tuna steaks ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 cup chopped fresh parsley ⓘ
Instructions
- Combine first 7 ingredients.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm.
- Add tomato mixture to pan; cook until thoroughly heated (about 2 minutes). Stir in parsley. Pour sauce over fish.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).