Fresh tuna puttanesca pasta

Name: Fresh tuna puttanesca pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp olive oil; 2 clove/s garlic, finely sliced; 2 tbsp pitted Kalamata olives; 2 tbsp nonpareille capers, drained; 25 g pack flat leaf parsley, finely chopped, leaves and stalks separated; 400 g can plum tomatoes; 175 g spaghetti; 240 g pack No.1 Yellowfin Tuna Steaks; 1 tbsp extra virgin olive oil; ½ lemon, zest and juice

Give your puttanesca a glow up with marinated, delicate fresh tuna. It’s gently cooked in the sauce to save you using another pan.

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HealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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1 tbsp olive oil
2 clove/s garlic, finely sliced
2 tbsp pitted Kalamata olives
2 tbsp nonpareille capers, drained
½ x 25g pack flat leaf parsley, finely chopped, leaves and stalks separated
400g can plum tomatoes
175g spaghetti
240g pack No.1 Yellowfin Tuna Steaks
1 tbsp extra virgin olive oil
½ lemon, zest and juice

Warm the olive oil in a large frying pan on a medium heat, then add the garlic and sizzle for 1 minute. Add the olives, half the capers and the parsley stalks. Cook gently for 2 minutes, then add the tomatoes and break up with a wooden spoon. Simmer for 10 minutes until the sauce is glossy, then season to taste.
Cook the spaghetti in a large pan of salted water according to pack instructions, then drain (reserve a little pasta water). Cut the tuna steaks into 1cm pieces and place in a bowl. Finely chop the remaining capers and mix with the parsley leaves (reserve a few), extra virgin olive oil, lemon zest and juice, Season. Add the tuna to coat.
Stir the tuna into the tomato sauce, then cook for 1-2 minutes until opaque. Add the pasta to the sauce, mix well and add some reserved pasta water to loosen, if needed. Divide the pasta between plates and serve, topped with the reserved parsley.