Featured Recipe: Tuna Puttanesca

Tuna Puttanesca recipe from the Culinary Center in Lincoln City, OR
 
 
 
 
 
 
 
 
 
 
 
Yield: 6 Servings
 
(Recipe provided by Jardin Kazaar at Black Market Gourmet in Coos Bay, OR)

Ingredient List:

  • Tuna Fillets/Steaks/Medallions, grilled — 6
  • Pasta of Choice, cook last minute — 1-1/2 lbs.
  • Garlic, chopped — 2 Tbls.
  • Green Onion, minced — 1/2 cup
  • Anchovy Fillets — 2-4
  • Capers — 2-3 Tbls.
  • Olive Oil — 1/2 cup
  • Tomatoes, roasted, then pureed — 6 or 1 can premium canned tomatoes
  • Chicken Stock — 2 cups
  • Herbs (to taste), basil, parsley, etc — to taste
  • Green Onion/Chives — garnish

Method:

  1. Mince together the garlic, olives, capers and anchovies.
  2. Pre-heat the oil in a sauté pan on medium heat. Sauté garlic mix.
  3. Add tomato and then chicken stock.
  4. Cook on medium high heat and sauce reduces by ¼. Toss in herbs and lemon juice to taste. Adjust seasonings.
  5. Toss the pasta in the sauce, top with chives, and serve with grilled tuna.