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Tuna Puttanesca

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 tuna steak and 1/4 cup sauce)
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.

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

Nutrition 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

How to Make It

  1. Combine first 7 ingredients.

  2. 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.

  3. Add tomato mixture to pan; cook until thoroughly heated (about 2 minutes). Stir in parsley. Pour sauce over fish.