≡   Categories
Tuna Puttanesca

6 ounces whole red onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
2 teaspoons olive oil
1 large clove garlic
4 oil-cured olives
1 teaspoon capers
1/2 teaspoon anchovy paste
1/4 cup dry red wine
8 ounces fresh tuna


Chop the onion, if necessary. Heat a nonstick skillet, one large enough to hold all the ingredients, until it is very hot. Reduce the heat to medium-high, and add the oil. Saute the onion until it begins to soften and brown. Put the garlic through a garlic press; pit and chop the olives, and add them and the garlic to the skillet. Cook for about 30 seconds. Stir in the anchovy paste and wine, and cook a few minutes more over very low heat, just to blend the ingredients. Meanwhile, cut the tuna into bite-size chunks. Add the tuna to the sauce, cooking until the pieces are browned on all sides, about 5 minutes. Serve.

Source: cooking.nytimes.com