Fresh Tuna Puttanesca
|Olive oil||5 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Crushed dried hot red chiles||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Pear shaped tomatoes||12 Ounce, chopped (6 Medium Sized, Roma Type)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Drained capers||1 Tablespoon|
|Minced fresh oregano/1/2 teaspoon dry oregano leaves||1 1⁄2 Teaspoon|
|Dry pasta||8 Ounce (Gnocchi-Shaped)|
|Tuna fillets/Tuna steaks||1 Pound (About 1/2 Inch Thick)|
|Freshly ground pepper||To Taste|
|Chopped italian flat leaf parsley/Chopped curly-leaf parsley||1⁄4 Cup (4 tbs)|
Heat 1/4 cup of the oil in a wide frying pan over medium heat.
Add onion and chiles; cook, stirring often, until onion is soft (about 5 minutes).
Stir in garlic, tomatoes, wine, olives, capers, and oregano.
Adjust heat so mixture boils gently.
Continue to cook,, uncovered, stirring occasionally, until sauce is slightly thickened (10 to 15 minutes).
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
While pasta is cooking, rinse tuna, pat dry, and cut into serving-size pieces.
Brush on all sides with remaining 1 tablespoon oil.
Place a ridged cooktop grill pan over medium-high heat; heat until a drop of water dances on the surface.
Place fish on hot pan and cook, turning once, until fish is just slightly translucent or wet inside; cut in thickest part to test (about 4 minutes total).
Season tomato sauce to taste with salt and pepper; stir in parsley.
Slice tuna across the grain into bite-size strips.
Place pasta in a warm serving bowl; top with sauce.
Arrange tuna around edge.