Recipe: Tuna Puttanesca

(Image credit: Kimberley Hasselbrink)

Tuna, swordfish, and salmon are all hearty enough in flavor and texture to work really well with this robust sauce. By all means, make a double batch and use leftovers later in the week, tossed with pasta for a side dish. You may alternatively grill the fish, either outdoors or on a grill pan.

(Image credit: Kimberley Hasselbrink)

Serve this meal with:

Tester’s Notes

The photographer for this recipe, who eats gluten free, was super excited when she realized this wasn’t a traditional pasta puttanesca recipe! The same bright, bold flavors are there in the sauce, though, and it was a snap to cook since the sauce wasn’t slow cooked.

Christine, April 2015

0 Ratings

Tuna Puttanesca



  • 4

    (6-ounce) tuna steaks

  • 1/2 teaspoon


  • 1/4 teaspoon

    black pepper

  • 1 tablespoon

    olive oil

  • 2 cloves

    garlic, minced

  • 1

    anchovy fillet, drained and minced

  • 1

    (14.5-ounce) can diced tomatoes

  • 1/4 cup

    pitted kalamata olives, coarsely chopped

  • 1 tablespoon

    drained capers

  • 1/8 teaspoon

    crushed red pepper (or to taste)

  • 2 tablespoons

    parsley, chopped



  1. Season the fish with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 to 4 minutes per side, or until nearly at desired degree of doneness. (It will continue cooking a little more as it sits). Remove from the pan and cover loosely with aluminum foil to keep warm.

  2. Add the garlic and anchovy and cook, stirring, 1 minute, until garlic is no longer raw. Add the tomatoes, olives, capers and crushed red pepper and cook, stirring occasionally, until the tomatoes begin to break down, about 2 minutes. Serve the topping over the fish; sprinkle with the parsley.