Equipment
Ingredients
puttanesca sauce
- 45 ml olive oil
- 100 g onion, chopped
- 3 garlic, minced
- 6 anchovies
- 1 red chili, finely chopped
- 400 g canned tomatoes
- 3 g red pepper flakes
- 30 ml capers, drained
- 150 g black olives, chopped
- 30 g basil, chopped
- 300 g linguine
tuna steak
- 200 g tuna
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Heat olive oil in a large saucepan over medium heat (175°C/350°F). Add chopped onion and minced garlic, cooking until they are soft and translucent.
Add the anchovy fillets to the pan. Stir continuously until the anchovies dissolve completely into the oil and aromatics.
Incorporate the chopped red chili, canned tomatoes, and red pepper flakes. Simmer the mixture for 15-20 minutes until the sauce thickens.
Stir in the capers, black olives, and most of the chopped basil, leaving a small amount of basil aside for the final garnish.
Bring a large pot of salted water to a boil (100°C/212°F). Cook the linguine according to the package instructions until it reaches an al dente texture.
Drain the linguine and transfer it directly into the saucepan with the puttanesca sauce. Toss the pasta to ensure it is evenly coated and keep it warm over low heat.
Dry the tuna steak with paper towels and season all sides generously with salt and black pepper.
Heat a griddle pan over high heat (230°C/450°F) until very hot. Sear the tuna for 1-2 minutes per side until the exterior is browned but the center remains rare.
Let the tuna rest for 1 minute, then slice it into thick strips. Plate the pasta, top with the tuna slices, and garnish with the remaining basil.
Chef's Notes
- For an even richer flavor in the puttanesca, consider adding a splash of dry white wine after dissolving the anchovies and before adding the tomatoes, letting it reduce slightly.
- Ensure your tuna steak is sushi-grade if you prefer it very rare. The quality of the tuna is paramount for this dish.
- Don't overcrowd the pan when searing the tuna. Sear in batches if necessary to achieve a proper crust.
- Allow the tuna to rest after searing. This is crucial for the juices to redistribute, ensuring a tender and moist steak.
- Taste and adjust the seasoning of the puttanesca sauce before adding the pasta. The olives and capers add saltiness, so you might not need much additional salt.
Storage
Refrigerator: 2 days — Store pasta and tuna separately if possible; tuna is best consumed immediately.
Reheating: Gently warm sauce and pasta in a pan; serve tuna cold or at room temperature to avoid overcooking.
