One of my New Year resolutions was to eat better and exercise more. In other words, I want to lose a few pounds especially since I have a high school reunion coming up this year. It is now the middle of January and I have been happily filling my belly with muffins, mini lasagnas, football watching food and other goodies. Well it’s time to get a little more serious in my healthy eating and exercising regime. So I am trying to make fish at least once a week. A few of my readers wanted some healthy fish and chicken recipes so this will be the first of many.
If you remember in December, I made a Puttanesca sauce for pasta. A while back I had this type of sauce on fresh tuna at a restaurant. So I tried to recreate this dish while also incorporating more veggies into it. I added plenty of chopped onion and some artichoke hearts. This chunky sauce worked well with the fish.
There were quite a bit of leftovers as only my daughter and I like tuna in our household. So the best part was having a salad the next day. I topped some mixed greens with the tuna mixture and drizzled it with olive oil and vinegar. It was almost better than the original meal.
Seared Tuna with Artichoke Puttanesca Sauce
2 TBS olive oil, divided
1 large red onion, peeled and chopped
2 cloves chopped garlic
14 ounce can chopped tomatoes
14 ounce can artichoke hearts, drained and chopped
2 TBS drained capers (from a jar)
1/4 cup chopped kalamata olives (from a jar)
1/2 cup red wine
1/2 tsp dried Italian seasonings
1/4 cup chopped parsley, divided
crushed red pepper, to taste
1 1/2 pounds fresh tuna steaks, cut into 3 inch pieces
In a heavy skillet, heat 1 TBS olive oil (reserve the rest) on medium and cook onion until translucent. Add garlic, tomatoes, artichokes, capers, olives, wine, Italian seasoning, half of parsley and red pepper to taste. Simmer for about 15 to 20 minutes on low until sauce is bubbly and thick. While sauce is simmering, heat remaining oil in another frying pan on high and sear tuna for about 2 to 3 minutes on each side (depending on how rare or done you like it). When tuna is cooked, spoon sauce on top of it. Sprinkle with remaining parsley before serving.