Description
“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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2