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Tuna Puttanesca


  • Briefly heat 6 tbsp oil in a large non-stick pan and gently saute the garlic and chilli. Remove from the heat and add the anchovies, olives, tomatoes, capers, 6 large sliced basil leaves, the parmesan with a little fresh oil. Set aside.
  • Season the tuna and cook to the desired degree on a lightly oiled, preheated ridged grill, squeezing with lemon juice and spraying with a little more oil as you do so.
  • To serve, mound the 'salad' on individual plates and top with the tuna and a garnish of basil.


  • extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 small red chilli, sliced
  • 3 anchovies, finely chopped
  • 5 pitted black olives, sliced
  • 6 cherry tomatoes, quartered
  • 1 heaped tbsp drained capers
  • fresh basil leaves
  • 1 tbsp freshly grated parmesan
  • 4 x 180 gm tuna (or swordfish) steaks, cleaned
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm