Name: Tuna Steaks with Raw Puttanesca Sauce
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

Food & Fun - By The Rachael Ray Staff on Fri, 07/25/2014 - 12:00

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.