Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Someone once told me that a cherry tomato has all of the flavor of a regular tomato, but packed into one tiny bite. They said that all tomatoes essentially have all of the same amount of flavor, no matter the size, which is why cherry and grape tomatoes are so sweet. I'm not sure if this is true--I don't even remember who told me this or where I was- but when you eat puttanesca sauce, you'll believe it. 

Seared Tuna with Puttanesca Sauce

As with most Italian sauces, this one starts with onions and garlic. They're sautéed until they're fragrant and your tummy rumbles, and then in goes a splash of wine, releasing floral aromas. Normally, this is where you'd add those plain-jane Roma tomatoes, canned tomatoes, or even some slicing tomatoes, diced up small. But here is where this sauce takes a delicious turn: swap in sliced cherry tomatoes and allow their natural sugars to caramelize in the pot along with the onions and wine. 

It's probably good enough to eat just like that, tomatoes, onions, and wine, but why stop at good-enough? Add a generous dose of herbs, salty capers, and Kalamata olives. 

Seared Tuna with Puttanesca Sauce

Seared Tuna with Puttanesca Sauce

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Cherry tomatoes make this sauce unbelievably flavorful. Olives and capers accent the tuna.

Serves: 4   |    Total Time:



Ingredients:

  • 4 ahi tuna steaks
  • 2 teaspoons coconut oil
  • 1 pint cherry tomatoes, sliced into halves
  • 1/2 red onion
  • 2 cloves garlic
  • Salt & pepper
  • Splash of dry red wine
  • 2 small fillets of anchovies (canned)
  • 2 tablespoons fresh basil, minced
  • Dash of cayenne OR pinch of red chili flakes
  • 2 tablespoons capers
  • 1/4 cup kalamata olives

Directions:

  1. Heat 1 teaspoon on coconut oil over medium heat in a sauce pan. Meanwhile, slice the onion into thin strips and mince the garlic. Add both to the pan once the oil is hot. Cook, stirring, until the onions are translucent and you begin to see brown bits.
  2. Add a splash of wine to the pan, and scrape the bottom to release any onion or garlic that may have stuck to the pan. Allow to simmer for 1 minute.
  3. Add the sliced tomatoes to the pan, and stir. Stir in the basil, red chili flakes/cayenne, minced anchovies, Kalamata olives and capers. Simmer for 5 more minutes until tomatoes have released their juices and the sauce begins to thicken. Season to taste with salt & pepper.
  4. Now, cook the tuna: heat remaining teaspoon of coconut oil in al are skillet over medium-high heat. Once the oil glistens, add the tuna fillets and sear on first side for 1-2 minutes (1 minute for rare, 2 for medium). Flip tuna, and cook on the second side for 1-2 minutes. Serve hot and spoon puttanesca sauce over top.