Sicilian Tuna With Puttanesca Sauce
A robust sauce of tomatoes, Kalamata olives, capers, and chopped fresh basil complements the flavor of the marinated tuna steaks.
Ingrediënten
8 MAIN-DISH SERVINGS
- 6 tablespoons olive oil
- 5 tablespoons fresh lemon juice
- 4 anchovy fillets chopped
- 1 garlic clove finely chopped
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground black pepper
- 8 tuna steaks ¾ inch thick (5 ounces each)
- 1 large stalk celery chopped
- 3 ripe medium plum tomatoes chopped
- 2 green onions sliced
- ¼ cup pitted kalamata or niçoise olives coarsely chopped
- 2 tablespoons capers drained
- ¼ cup chopped fresh basil
Instructies
- In 13” by 9” baking dish, combine 3 tablespoons oil, 3 tablespoons lemon juice, anchovies, garlic, thyme, and pepper.
- Add tuna, turning to coat.
- Cover and marinate at least 45 minutes or up to 2 hours, turning once.
- In 2-quart saucepan, heat remaining 3 tablespoons oil over medium heat.
- Add celery and cook 5 minutes.
- Stir in tomatoes, green onions, olives, and capers; cook until mixture has thickened slightly, about 5 minutes.
- Stir in basil and remaining 2 tablespoons lemon juice; keep warm.
- Preheat broiler.
- Place tuna on rack in broiling pan.
- Place pan under broiler at closest position to heat source.
- Broil tuna about 3 minutes per side until pale pink in center (medium) or until desired doneness.
- (Instant-read thermometer inserted horizontally into center of tuna should register 145°F.
- ) Serve with sauce.
Nutritional Information
Calories: 240 kcal
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