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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.
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Ingredients

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

Instructions

  • 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.

Nutrition values

Calories: 240 kcal
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Course; Fish / Sauce
Cuisine; European / Italian