Tuna Puttanesca
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces whole red onion or 5 ounces chopped, ready-cut onion (1⅓ cups)
- 2teaspoons olive oil
- 1large clove garlic
- 4oil-cured olives
- 1teaspoon capers
- ½teaspoon anchovy paste
- ¼cup dry red wine
- 8ounces fresh tuna
Nutritional analysis per serving (2 servings)
236 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 29 grams protein; 174 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown.
- Step 2
Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
- Step 3
Meanwhile, cut the tuna into bite-size chunks.
- Step 4
Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.
Private Notes
Comments
I didn't have anchovy paste, so I used a splash of fish sauce. And didn't have oil-cured olives, so I used kalamata olives. Quick and easy and delicious!
Would not cut up tuna, but sear tuna 3 min. each side, slice and serve sauce over tuna.
Am I missing something, Marian Burros??? there’s no mention of the capers in the preparation. I hope you’ll answer.
Nice option for fresh tuna steaks. I don't think of puttanesca sauce as having such limited ingredients, so I added some diced small tomatoes and some sliced yellow pepper and upped the olives (black). And, because of the name, I served it over pasta :D Didn't cut the tuna steaks into smaller pieces, but I might if there's a next time. They were a little tricky to handle whole on top of pasta.
I added 5 ounces diced tomatoes and sautéed a yellow bell pepper.
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