I usually keep tuna steaks in the freezer (thanks to Trader Joes), then the rest of the ingredients is always in the pantry, so I can make this company worthy dinner in about 30 minutes. (If using frozen tuna I soak the whole package in a bowl or the saute pan I will be using to cook the dinner in COLD water to defrost!)
Mince 2 cloves of garlic, set aside. Combine ¼ cup chopped pimiento-stuffed olives, 1 Tablespoon capers, 1 teaspoon fresh lemon juice, (1 teaspoon anchovy paste-I usually omit) 1/8 teaspoon crushed red pepper, 1 28 oz can diced tomatoes (I use Muir Glen Fire Roasted undrained). Set aside.
Heat 1-tablespoon olive oil in large nonstick skillet over medium high heat. Sprinkle tuna steaks with salt and pepper. Add fish to pan. Cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan and cover with foil to keep warm.
Add garlic to pan, brown just a bit then add in the tomato mixture to pan, cook until thoroughly heated (about 2 minutes). Stir in ¼ cup chopped fresh parsley. Pour sauce over fish and serve!
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