The traditional Italian pasta sauce, puttanesca, is also a wonderful, easy topping for fish. This highly flavorful sauce can be made from pantry ingredients — which makes it ideally suited for busy weeknights.
Serve this over any steak-like (tuna, swordfish, etc.) or strongly flavored fish (salmon, catfish).
2 tablespoons olive oil, divided
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1 oil-packed anchovy filet, drained and minced
1 14.5-ounce can diced tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 tablespoon capers
1/8 teaspoon (or to taste) crushed red pepper flakes
4 6-ounce tuna steaks
½ teaspoon salt
¼ teaspoon black pepper
1. Heat 1 tablespoon of the oil in a medium nonstick skillet over medium high. Add the onion, garlic and anchovy and cook, stirring, until the onion starts to soften, about 3-4 minutes. Add the tomatoes, olives, capers and red pepper flakes and cook, stirring occasionally, until the tomatoes break down, about 2-3 minutes. Turn off the heat and cover the pan to keep warm.
2. Season the tuna with the salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium high. Add the tuna and cook (without moving) 3-4 minutes, until the underside is golden. Turn and cook another 3-4 minutes, or to desired degree of doneness. Spoon the sauce over the fish to serve.
Makes 4 servings