Seared tuna steak with linguine and puttanesca sauce
A simple dinner to throw together at the end of a busy day, packed with flavour and protein.
Ingredients
For the puttanesca sauce
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 anchovy fillets
- 1 red chilli, finely chopped
- 400g tin chopped tomatoes
- ½ tsp dried chilli flakes
- 2 tbsp small capers
- 150g/5½oz black olives, chopped
- 1 bunch fresh basil, chopped
- 300g/10½oz fresh linguine, to serve
For the tuna
- 200g/7oz tuna steak
- salt and freshly ground black pepper
Method
To make the sauce, heat the oil in a large saucepan and sweat the onion and garlic until softened. Add the anchovies and fry until melting into the onion mixture. Add the red chilli, tomatoes and chilli flakes. Simmer until the sauce has thickened and then stir in the capers, olives and basil, keeping a little basil to serve.
To make the pasta, bring a saucepan of water to the boil and cook the linguine according to packet instructions. Drain the pasta thoroughly and add to the pasta sauce, keep warm.
Season the tuna steak with salt and pepper and cook on all sides on a hot griddle pan. Cook until rare and cut into slices. Serve on top of the pasta with the remaining fresh basil.
