Description
This Fresh Tuna Puttanesca Pasta is a quick and flavorful dish, perfect for a weeknight meal. It combines fresh tuna with a robust tomato sauce, capers, olives, and a hint of spice.
Ingredients
Scale
- 1 pound fresh tuna steak, cut into 1-inch cubes
- 1 pound spaghetti or your preferred pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup capers, rinsed
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
- Stir in the crushed tomatoes, olives, and capers. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Gently add the fresh tuna cubes to the simmering sauce. Cook for 3-5 minutes, or until the tuna is cooked through but still tender.
- Season the sauce with salt and black pepper to taste.
- Add the cooked pasta to the skillet with the sauce and tuna. Toss to combine, ensuring the pasta is well coated.
- Stir in the fresh parsley.
- Serve immediately.
Notes
- You can use canned tuna (drained) instead of fresh tuna for a quicker option. Add it in the last few minutes of cooking the sauce.
- Adjust the amount of red pepper flakes to your preferred level of spice.
- A squeeze of fresh lemon juice at the end can brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 50mg