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This tuna puttanesca recipe makes a perfect weeknight dinner

Seared tuna topped with tomatoes, olives, garlic and

Seared tuna topped with tomatoes, olives, garlic and red pepper flakes makes a fast, robustly flavorful dinner. Credit: Marge Perry

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.

Tuna Puttanesca

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

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