Fresh tuna puttanesca is a very easy and quick fish main course, both tasty and nutritious. It can be prepared for both lunch and dinner, and its delicious and aromatic cooking sauce can also become an exquisite condiment for spaghetti.
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 14 oz Tuna (fresh)
- to taste Extra virgin olive oil
- to taste Fine salt
- 5 Cherry tomatoes
- to taste Oregano
- to taste Black olives (pitted)
- to taste Salted capers
- 1 clove Garlic (with skin)
Preparation
Heat a tablespoon of extra virgin olive oil with a garlic clove with skin.
Meanwhile, wash and halve the cherry tomatoes.
Rinse the capers quickly under running water to remove excess salt; then, gently pat them dry with a kitchen towel.
As soon as the garlic begins to sizzle, add the tuna. Sear it quickly and evenly on all sides; at this point, add the cherry tomatoes, a pinch of fine salt, the capers, and the pitted olives. Cover and cook on very low heat for about 10 minutes. At the end of cooking, away from the heat, finish our tuna puttanesca with a pinch of fresh or dried oregano and serve immediately.
Bon appetit
