Tuna Puttanesca Recipes

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
• While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
• Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
• Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

TUNA PUTTANESCA

Steps:

• Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown.
• Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients.
• Meanwhile, cut the tuna into bite-size chunks.
• Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.

SPICY TUNA PUTTANESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
• While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
• Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
• Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

TUNA PUTTANESCA

Steps:

• Cook 4 sliced garlic cloves and a pinch of red pepper flakes in a skillet with 2 tablespoons olive oil over medium heat, 2 minutes. Add 2 tablespoons capers and 1/2 cup chopped kalamata olives and cook 2 minutes. Drain a 28-ounce can plum tomatoes (reserve the juice); crush into the skillet and cook 2 minutes. Add the tomato juice, some torn basil, and salt and cook until thickened, 2 minutes. Add a 5-ounce can oil-packed tuna. Toss with 12 ounces cooked orecchiette; season with pepper and top with basil.

PENNE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions.
• In a large skillet, heat 1/4 cup oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring and mashing with the back of a spoon, about 1 minute. Add capers, celery, olives, and artichokes; cook, stirring, about 1 minute. Add tomato sauce and cook, stirring occasionally, until sauce has thickened, 5 to 10 minutes.
• In a medium nonstick skillet, heat remaining tablespoon olive oil over medium-high heat. Add tuna and cook until browned on all sides. Transfer tuna to sauce and continue to cook until heated through, about 8 to 10 minutes. Season with red pepper flakes.
• Drain pasta and add to sauce; stir to combine. Transfer to a large serving platter and serve immediately with freshly grated cheese.

TUNA AND FARFALLE PUTTANESCA

Steps:

• Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
• Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine.

TUNA PASTA PUTTANESCA

Steps:

• Cook the penne pasta until al dente.
• In the meantime, over medium heat in a large skillet heat the olive oil.
• Add the garlic and red pepper flakes.
• Cook for 1-2 minutes.
• Add tuna and break it up with a spoon.
• Add olives and capers.and cook for another 1-2 minutes.
• Add white wine and cook down for another minute.
• Stir in diced tomatoes with their juice.
• Add the chopped parsley, lemon zest and black pepper.
• Cook for 2-3 minutes.
• Add a few ladles of the pasta cooking water to the pasta sauce.
• Drain pasta and add to the skillet.
• Toss to coat.

INSTANT POT® TUNA PUTTANESCA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
• Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.