Mediterranean Tuna Pasta

I’ve spent years being intimated by seafood.

Not eating it, because I could eat it until the cows come home!

Cooking it has freaked me out.

I’m comfortable with chicken and beef, but fish is a whole other beast. No pun intended…

When I saw this recipe on Budget Bytes I thought it sounded delicious and easy so I gave it a whirl.

About half way through the preparation of this dish I started to wonder if it would really be good. It’s one of those dishes that calls for pretty basic ingredients (except one, but more on that in a minute) and threatens to be bland or boring.

But not this dish!

I was surprised that the flavors all came together to create a really tasty dish with a really nice depth of flavor.

I think part of the deep flavor was attributed to…drum roll please…

ANCHOVIES!

Yes, talk about being freaked out by seafood. This is one of those things I’d normally avoid like the plague! Except in fresh caesar dressing because that’s just delicious.

But this recipe layered flavors throughout the cook time and flavor numero uno was anchovies.

Of course I was skeptical, but the original recipe assured me they wouldn’t be overpowering but would just add a nice body to the sauce without being too fishy. Turns out that was true. Trust me on this one. Don’t skip this ingredient even if it freaks you out.

I think this dish was partly deemed “mediterranean” due to the tuna and anchovies, but probably also the olives. I left them out because Andy just isn’t a big fan and I’m still really trying to watch my salt intake. If you’re an olive lover, be sure to include them :)

A few of my favorite things about this recipe:

1. No cheese (since I watch my dairy and salt consumption)

2. Lots of fresh veggies

3. Fish as a good source of omega 3 fatty acids

4. Pretty simple

So there you have it. Now go ahead and give it a try my fellow fish-intimidated friends :)

Mediterranean Tuna Pasta

From Budget Bytes

Mediterranean Tuna Pasta

Author: Budget Bytes

Recipe type: Main Dish/Seafood

Ingredients

2 Tbsp olive oil
1 medium onion
½ Tbsp minced garlic (about 2 cloves - I used 4!)
4-5 anchovy filets
1 (28 oz.) can diced or crushed tomatoes
½ cup kalamata olives (optional)
½ Tbsp dried basil
¼ tsp crushed red pepper
½ tsp salt
to taste cracked black pepper
1 medium zuchinni
1 medium summer squash
12 oz. tuna steaks (Trader Joe's has some real beauties in the freezer section)
¼ bunch fresh parsley
½ lb. pasta of your choice

Instructions

Dice the onion and cook it in a large skillet along with the minced garlic, anchovy filets and olive oil. Cook until the onions are soft and transparent and the anchovies have dissolved.
Meanwhile, cut the squash into half rounds or quarters. Add the squash to the skillet and continue to saute until they are slightly softened.
Add the can of tomatoes, roughly chopped olives, basil, crushed red pepper, salt, and cracked black pepper. Stir to combine. Nestle the tuna steaks down into the sauce, place a lid on top and let simmer until the tuna is cooked through. The tuna will turn from mauve to white as it cooks. When it is completely white, it is done.
While the tuna is poaching in the sauce, cook the pasta according to the package directions (boil for 5-7 minutes or until al dente). When the pasta is finished, drain in a colander.
When the fish and pasta are finished cooking, gently lift the fish out of the skillet and then stir in the freshly chopped parsley and pasta. Serve the pasta with sauce and vegetables topped with a piece of tuna steak.

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