Instant Pot Tuna Puttanesca Recipes

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INSTANT POT® TUNA PUTTANESCA



Instant Pot® Tuna Puttanesca image

"Nana's Tuna Puttanesca Sauce with Spaghetti Pasta" by Diana71 has long been a favorite dish of mine, and one I regularly turned to when I had canned tuna, but this time when the craving hit, I only had frozen tuna steak. Instant Pot® to the rescue! I chose to cook my pasta separately from the sauce. Serve with crusty bread, if desired.

Provided by thedailygourmet

Categories     Seafood     Fish     Tuna

Time 45m

Yield 2

Number Of Ingredients 13

1 ½ teaspoons olive oil
¼ cup diced onion
2 cloves garlic, minced
½ (24 ounce) jar traditional spaghetti sauce (such as Barilla®)
½ cup fire-roasted diced tomatoes
¼ cup vegetable broth
1 (6 ounce) frozen tuna steak
1 (8 ounce) package spaghetti
2 tablespoons sliced black olives, drained
1 tablespoon capers, drained and chopped
1 teaspoon anchovy paste
½ teaspoon herbes de Provence
¼ teaspoon cayenne pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
  • Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

Nutrition Facts : Calories 735.3 calories, Carbohydrate 115.2 g, Cholesterol 43.2 mg, Fat 11.7 g, Fiber 9.4 g, Protein 39.2 g, SaturatedFat 2.3 g, Sodium 1454.1 mg, Sugar 20.6 g

TUNA PUTTANESCA



Tuna Puttanesca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Steps:

  • Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.
  • Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.
  • Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.

SPICY TUNA PUTTANESCA



Spicy Tuna Puttanesca image

Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.

Provided by thedailygourmet

Time 25m

Yield 6

Number Of Ingredients 13

1 pound dry spaghetti
2 tablespoons olive oil
½ cup chopped onion
¼ cup chopped Kalamata olives
3 tablespoons capers
4 anchovies anchovy fillets, finely chopped
5 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
½ cup Pinot Grigio
½ teaspoon red pepper flakes
3 (4 ounce) tuna steaks
½ teaspoon Italian seasoning
1 tablespoon fresh basil leaves, chiffonade

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
  • While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
  • Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
  • Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g

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