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Tuna Puttanesca

Tuna Puttanesca

Like its Mediterranean cousin pasta alla puttanesca, this aromatic seafood dish is healthy, easy to prepare and delicious.


  • 4-6 oz tuna steaks
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp anchovy paste
  • 14.5 oz can diced tomatoes drained
  • 1 tsp lemon juice
  • ¼ cup pitted calamata olives
  • 1 tbsp capers
  • ⅛ tsp red pepper flakes to taste
  • ¼ cup parsley chopped


  1. Sprinkle the tuna with the salt and pepper.
  2. Combine the garlic, anchovy paste, tomato, lemon juice, olives, capers and red pepper flakes in a bowl.
  3. Heat the olive oil in a large nonstick skillet set over medium high. Sear it 2 minutes per side, or until cooked almost to desired degree of doneness (it will cook a little more as it sits).
  4. Remove the tuna from the skillet and add the tomato mixture. Cook, stirring every 2 minutes, or until the garlic is no longer raw and the tomato is heated through. Stir in the parsley.
  5. Serve each tuna steak with one-fourth of the puttanesca topping.