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.

Recipe by Cooking Light October 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients.

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  • 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 Facts

236 calories; calories from fat 23%; fat 6.1g; saturated fat 1.2g; mono fat 3.5g; poly fat 0.9g; protein 38.6g; carbohydrates 5.1g; fiber 1.7g; cholesterol 81mg; iron 3.1mg; sodium 801mg; calcium 85mg.
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