Dive into Flavor: Quick & Easy Skillet Tuna in Puttanesca Sauce!

 

 Craving something bold, briny, and incredibly satisfying, but don't have a lot of time? Say hello to your new favorite weeknight hero: Skillet Tuna in Puttanesca Sauce! This dish delivers all the vibrant, zesty flavors of classic Puttanesca, traditionally made with anchovies, capers, olives, and tomatoes, but with a super speedy twist using canned tuna.

"Puttanesca" literally translates to "in the style of a prostitute" – legend has it that the pungent aroma drew customers in! While we might just be drawing in hungry family members, there's no denying the irresistible allure of this rustic Italian sauce. When combined with flaky tuna, it creates a meal that feels gourmet but comes together in a flash.

Why You'll Love This Recipe:

• Lightning Fast: From pantry to plate in under 20 minutes!
• Pantry Friendly: Uses mostly staples you likely already have on hand.
• Flavor Powerhouse: Salty, savory, spicy, and tangy – a true taste sensation.
• Healthy & Hearty: Packed with lean protein and fresh vegetables.
• One-Skillet Wonder: Less mess, more enjoyment!

Ready to spice up your dinner routine with this sensational skillet meal? Let's get cooking!

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (or more, to taste)
• 1 (14.5 ounce) can diced tomatoes, undrained
• ½ cup pitted Kalamata olives, roughly chopped
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• 1 (5 ounce) can tuna in olive oil, drained
• Salt and freshly ground black pepper to taste
• Cooked pasta, crusty bread, or polenta for serving

Instructions:

1.     Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute, until fragrant. Be careful not to burn the garlic!

2.    Build the Sauce Base: Pour in the undrained diced tomatoes. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the sauce to thicken slightly.

3.    Add the Briny Goodness: Stir in the chopped Kalamata olives, drained capers, and chopped fresh parsley. Continue to simmer for another 2-3 minutes, letting the flavors meld together.

4.   Introduce the Tuna: Gently flake the drained tuna into the sauce. Stir very carefully to combine, making sure not to break up the tuna too much. You want nice, flaky pieces.

5.   Season & Serve: Season the sauce with salt and freshly ground black pepper to taste. If you like, you can add a touch more red pepper flakes for extra heat.

Serve the hot tuna puttanesca immediately over your favorite cooked pasta, with a side of crusty bread for dipping, or atop creamy polenta. Garnish with a little extra fresh parsley.