Yellowfin Tuna Puntanesca

1. Make the Puttanesca

• Heat olive oil in a wide skillet over medium heat.
• Add garlic and anchovies. Cook gently until anchovies dissolve and garlic is fragrant (about 1 minute — no browning).
• Add red pepper flakes, tomatoes, olives, capers, and oregano.
• Simmer 6–8 minutes until saucy but still bright.
• Finish with lemon zest, lemon juice, and parsley. Taste — adjust salt carefully (capers + anchovies already bring salinity).
• Keep warm on low.

2. Sear the Tuna

1. Pat tuna completely dry. Season generously with salt and pepper.
2. Heat a cast-iron or heavy pan until very hot. Add a thin film of olive oil.
3. Sear tuna 30–45 seconds per side for rare (up to 1 min per side for medium-rare).
4. Remove immediately and rest 1–2 minutes. Slice thickly.

To Serve (Very Important)

• Fan sliced tuna over the sauce
• Spoon warm puttanesca sauce onto a plate.

• Finish with:
  • Drizzle of Fancy Peasant Greek olive oil
  • Maldon Sea salt
  • Extra chopped parsley
  • Optional: a few crushed olives or capers on top

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