Instant Pot® Tuna Puttanesca

Turn frozen tuna steak into flaky tuna puttanesca with the help of your Instant Pot® and some basic pantry ingredients.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 735 Calories

Ingredients

• 2 cloves garlic, minced
• 1 (8 ounce) package spaghetti
• 1 teaspoon anchovy paste
• 1 tablespoon capers, drained and chopped
• 1 (6 ounce) frozen tuna steak
• 2 tablespoons sliced black olives, drained
• 0.25 teaspoon cayenne pepper
• 0.25 cup vegetable broth
• 0.25 cup diced onion
• 1.5 teaspoons olive oil
• 0.5 cup fire-roasted diced tomatoes
• 0.5 teaspoon herbes de Provence
• 0.5 (24 ounce) jar traditional spaghetti sauce (such as Barilla®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.