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| Rachael's Presentation
The other day, with Rachael on in the background, I heard her talk about puttanesca and tuna, two of my favorite foods. Not only delicious, but so easy to make. I'd like to share this simple and delicious recipe; perfect for a summer's dinner. Below is Rachael's video:
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Tuna Steaks with Raw Puttanesca Sauce, Chef Rachael Ray
INGREDIENTS
- 1 teaspoon anchovy paste or 4 anchovy filets, minced
- About 1/4 cup EVOO – Extra Virgin Olive Oil, divided
- 1 pint cherry tomatoes, halved
- 2 tablespoons capers, chopped
- 1/4 cup oil-cured olives, pitted and chopped
- A handful of flat-leaf parsley, chopped
- 1/2 red onion, finely chopped
- 10 to 12 basil leaves, finely chopped
- 1 large clove garlic, grated or minced
- 1/2 teaspoon crushed red pepper flakes
- 4 6-ounce tuna steaks
- Salt and pepper
PREPARATION
Whisk up anchovies and 3 tablespoons EVOO, poured slowly. Add tomatoes, capers, olives, parsley, red onion, basil, garlic and red pepper flakes; stir and let stand 30 minutes.
Heat a griddle or cast-iron skillet over medium heat. Drizzle fish with remaining olive oil, about 1 tablespoon and season with salt and pepper. Cook fish 2 minutes on each side for rare, up to 4 minutes on each side for more opaque fish. Slice the tuna, arrange on plates and top with lots of raw sauce.
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A few of Rachael Ray's favorite songs:
Brass in Pocket, The Pretenders
Landslide, Fleetwood Mac
What's So Funny About Peace, Love, and Understanding, Elvis Costello
