Tuna Puttanesca

In an effort to eat more fish each week I looked through some old recipes to find a few main dishes that featured fish that we really liked. I came across a Tuna Puttanesca from Cooking Light and figured it would be great to use up the albacore steaks from Trader Joe’s that we had in the freezer.

Ingredients

Salt/Pepper

Olive Oil

2-4 Albacore Steaks

1 can of diced tomatoes

1/4 cup diced green olives

2 garlic cloves chopped

2 tablespoons capers

1 teaspoon of anchovy paste

1/2 lemon, juiced

Directions

• Combine tomatoes, olives, garlic, capers, anchovy paste and lemon juice
• Season tuna steaks with salt and pepper and cook for two minutes on each side in non stick pan with olive oil. Remove fish from pan and keep warm.
• Add tomato sauce to pan and cook for 4 minutes. Top fish with sauce and serve.

We served the tuna with some simple roasted roasted asparagus. We drizzle the asparagus with olive oil and top with salt/pepper and roast for 12 minutes at 425 degrees. Roasted asparagus is my favorite veggie, it gets nice and crispy on the top and the salt adds great flavor. I don’t love fish but when coated in salty tomato goodness I will eat it.

Dessert was a bit of Mint Brownie ice cream, nothing like real full flavor ice cream and just a bit of it to satisfy a craving. I am off to read the rest of The Help.