The Dirty Stall

Spaghetti alla puttanesca with seared tuna steak

Posted on: August 2, 2009

I was introduced to spaghetti alla puttanesca by my goot flend Ah Cal and so I decided to make it for lunch today. I threw in a seared tuna steak as additional munchies.

Let’s make it!

First – get black pitted olives, garlic, capers, filleted anchovies and juicy tomatoes. Chop them all up nicely (except for anchovies)

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There, all done!

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Splash in a dab of olive oil then throw in garlic and anchovies and sauteed until garlic is brownish, while stirring to break up anchovies.

Next throw in the tomatoes, capers and olives.

Sprinkle in red pepper flakes and freshly ground black pepper.

You will get the resulting concoction which you then simmer for about 10 mins.

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On the side, season the tuna steak with some lime, pepper and salt.

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Sear it on a superhot pan for 1 min on each side.

Cut into quarter inch thick slices.

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Spaghetti alla puttanesca with seared tuna steak, done!

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2 Responses to "Spaghetti alla puttanesca with seared tuna steak"

The tuna looks kinda… plain.

For seared tuna, you don’t really need to season it much, it’s kinda like a steak where you just use salt and pepper. The taste comes from the seared part.

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