INGREDIENTS

• anchovy paste
• black pepper
• capers
• diced tomatoes
• garlic
• lemon juice
• olive oil
• Parsley
• pitted calamata olives
• red pepper flakes
• Salt
• tuna steaks

DIRECTIONS

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, 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.