Makes 4 servings
Tuna is the perfect complement to tomatoes, capers and olives in this puttanesca sauce. Anchovy fillets add another layer of texture and flavor, and the meal is all tied together with olive oil in true Mediterranean fashion. This meal barely takes 10 minutes to cook, making it a perfect last-minute dinner or hearty lunch. Planning meals for the days ahead? Make a double batch of Puttanesca with Tuna and serve the rest over pasta later in the week for another awesome entrée!
4 (6-oz.) tuna steaks
½ tsp. salt
¼ tsp. black pepper
1 tbsp. olive oil
1 can anchovy fillets, drained and cut into small pieces
3 cloves garlic, minced
1 (14.5-oz.) can diced tomatoes
¼ cup chopped Kalamata olives
2 tbsp. capers, drained
¼ tsp. red pepper flakes (or more to taste)
12 oz. cooked fettuccine noodles
2 tbsp. chopped parsley
Juice from 1 medium lemon (optional)
1. Season the fish on all sides with the salt and pepper.
2. Heat the oil in a nonstick skillet over medium heat. Add the fish and cook for 2–3 minutes on each side or to your desired degree of doneness. Transfer the fish to a plate and loosely cover with aluminum foil to keep warm.
3. Add anchovies and garlic to the skillet and cook, stirring, for 1 minute, until the garlic is no longer raw. Add tomatoes, olives, capers and red pepper flakes and cook, stirring occasionally, until the tomatoes begin to dissolve, about 2 minutes.
4. Add in the cooked pasta and cook for an additional 3–5 minutes to ensure the pasta is heated through.
5. Stir in the fish with parsley and enjoy! Sprinkle with some lemon juice if desired.
NUTRITION • PER ONE SERVING
Total Fat 8g (10%)
Saturated Fat 1.542g (8%)
Trans Fat 0.029g
Total Carbohydrate 31g (11%)
Dietary Fiber 5g (18%)
Total Sugars 5g
Includes 0g Added Sugars (0%)
Cholesterol 110mg (37%)
Sodium 1220mg (53%)
Protein 51g (102%)
Vitamin D 12mcg (60%)
Calcium 96mg (8%)
Iron 4.8mg (25%)
Potassium 1189mg (25%)
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here >>