Tuna Puttanesca

Tuna Puttanesca Recipe
Randy Mayor; Melanie J. Clarke
Puttanesca sauce - made from olives, capers, anchovies, and tomatoes - is an ideal accompaniment for tuna. Cover the fish with foil to keep it warm while the sauce heats in the skillet.

Yield:

4 servings (serving size: 1 tuna steak and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 236
Caloriesfromfat 23 %
Fat 6.1 g
Satfat 1.2 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 38.6 g
Carbohydrate 5.1 g
Fiber 1.7 g
Cholesterol 81 mg
Iron 3.1 mg
Sodium 801 mg
Calcium 85 mg

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

Preparation

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.

Note:

October 2002
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