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Albacore in Puttanesca Sauce

April 26, 2009 by  

Albacore in Puttanesca Sauce

 
  • 2 lbs albacore medallions
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 2-oz can anchovy filets
  • 2 tbsp capers
  • 1/2 cup black or green olives
  • 2 cups crushed tomatoes salt & pepper to taste

1. Sprinkle both sides of the medallions with salt & pepper, place them in a bowl and set aside.

Peel the garlic and set aside.

2. Place the contents of the anchovy can in a large skillet on medium heat and add 2 tbsp. water. With a wooden spoon, break the anchovy filets into quarters, cooking for 1 or 2 minutes until they shrivel into small pieces.

3. Add the olive oil and the garlic; cook for 1 minute. Add the capers and olives; cook for 2 minutes, stirring frequently. Add the tomatoes. Cook for 20 minutes on medium heat, stirring frequently. Add 1/2 to 1 cup water as necessary as the sauce thickens.

4. Add the albacore medallions and cook 3 to 4 minutes on each side, till just cooked &when the fish is opaque and no longer translucent.

5. Serve as a sauce with your favorite pasta.

 

About Wild Albacore Tuna

 

Troll-Caught Albacore Tuna Recipes

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