Instant Pot® Tuna Puttanesca recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1454.1 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

2 servings

Recipe Note

\"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.

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