Tuna Puttanesca

By Marge Perry & David Bonom
Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.


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


    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.