Tuna Puttanesca

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

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 23%
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 38.6g
  • Carbohydrate: 5.1g
  • Fiber: 1.7g
  • Cholesterol: 81mg
  • Iron: 3.1mg
  • Sodium: 801mg
  • Calcium: 85mg


  • 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


  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.
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