Spaghetti with Albacore Tuna Puttanesca Sauce
- 1 lb dried spaghetti
- 2 Tbsp olive oil
- 2 5-oz fillets of albacore tuna
- Salt & freshly ground black pepper
- 1 clove garlic
- 8 fillets anchovies, chopped
- 6 tomatoes, chopped
- 1 cup pitted black olives, like Kalamata
- 1/4 cup capers, rinsed
- 1/3 cup fresh parsley or basil, chopped
- Heat a stockpot of salted water to a boil. Add the dried pasta to the boiling water and cook until al dente (follow timing on the box). When cooked, drain pasta and return to the warm stockpot.
- While the pasta water comes to a boil and the pasta cooks, heat a nonstick skillet or sauté pan over medium-high heat. Add 1 tablespoon of the olive oil, season the tuna with salt and freshly ground black pepper, and sear the tuna on both sides, about 2 minutes per side.
- Remove the tuna and set aside. When cool enough to handle, break the tuna into chunks. You should still see some pink in the middle of the tuna.
- Add the remaining oil to the pan and sauté the garlic and anchovies until the anchovy has almost dissolved, about 1–2 minutes. Add the tomatoes and simmer together until the tomatoes break down a little, about 5 minutes. Stir in the black olives, capers, and chunks of tuna.
- Season to taste with salt and freshly ground black pepper. Remember that the olives, capers, and anchovies are already salty, so be sure to taste it before seasoning.
- Toss the cooked pasta and sauce together and garnish with fresh parsley or basil. Serves 4–6.