Tuna Puttanesca

Friday, April 30, 2010

We stopped at the fish market on the way home tonight and bought two beautiful tuna steaks, ruby red and about an inch thick. They’re gorgeous. I’m going to pan-sear them (rub with a small amount of oil and brown on both sides in a hot cast iron skillet) and then finish them quickly in a hot (425 degree) oven. But they need a little something, so I made what I can only describe as a raw puttanesca sauce to serve alongside like a salsa.

I took two medium-sized ripe tomatoes and diced them small. Added two small cloves of garlic (I put it through my garlic press, but you could certainly mince it), a tablespoon or so of capers, approximately one-quarter cup of diced kalamata olives, and one-half cup of chopped fresh parsley. I added a small amount of extra virgin olive oil, a splash of my best balsamic vinegar, and a little salt and pepper.

The side will be orzo and peas. Oh, and there’s a loaf of bread. Simple. Good. Oh, and it’s Friday, which makes everything taste better anyway.

One Response to “Tuna Puttanesca”

  1. The tuna dish sounds lovely. Everything does taste better on Friday. I’m gonna make Tuna & Tofu tomorrow…I guess we are on the same fishy wavelength. Have a glorious weekend. Cheers!


Leave a Reply