If you like puttanesca sauce on pasta, wait until you taste it with fresh tuna. Not the tuna in the can, but the raw one. It will be cooked separately and then added to the sauce.
Here's what you need:
4 tuna steaks (you can use frozen, defrosted)paper towel dry and sprinkle with salt and pepper, set aside
Salt and pepper
3 garlic cloves, crushed
Here's what you'll need for the sauce:
1/2 white onion, chopped
4-5 whole tomatoes, canned type, chopped or one can of chopped tomatoes undrained
Fresh parsley, 2 Tbsp
Fresh basil, 2 Tbsp
1 Tsp anchovy paste
2 Tbsp capers, rinsed
1/2 cup pitted olives
A sprinkle of hot pepper flakes if you like it spicy
In separate frying pan prepare your sauce by placing olive oil in pan and getting it nice and hot. Saute onions in oil till they turn translucent.
Add tomatoes, parsley, anchovy paste, basil and hot pepper. Stir in salt and pepper and olives. Remember to cut back on salt if you add the anchovy paste.
While the sauce is simmering, prepare your fish -
In separate frying pan, add 1-2 Tbsp olive oil and get it nice and hot. Add the crushed garlic, saute for a minute and then remove.
Add the seasoned fish pieces in the hot oil and saute for about 3 minutes. Make sure the color is golden. Let the other side cook. Let cook till desired doneness.
Add fish to simmering puttanesca sauce. Let cook together for a few minutes, turning them one time.
Serve with sauce on the top.
Enjoy with a glass of wine, green salad and rice.