Tuna Puttanesca

Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.

Servings: 4


  • 4 6-ounce tuna steaks
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 teaspoon lemon juice
  • 1/4 cup pitted Kalamata olives
  • 1 tablespoon capers
  • 1/8 teaspoon (or more, to taste) red pepper flakes
  • 1/4 cup chopped parsley


  1. Sprinkle the tuna with the salt and pepper.
  2. Combine the garlic, anchovy paste, tomato, lemon juice, olives, capers and red pepper flakes in a bowl.
  3. Heat the olive oil in a large nonstick skillet set over medium high. Sear it 2 minutes per side, or until cooked almost to desired degree of doneness (it will cook a little more as it sits).
  4. Remove the tuna from the skillet and add the tomato mixture. Cook, stirring every 2 minutes, or until the garlic is no longer raw and the tomato is heated through. Stir in the parsley.
  5. Serve each tuna steak with one-fourth of the puttanesca topping.