Instant Pot® Tuna Puttanesca

"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.

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

Ingredients

• ¼ teaspoon cayenne pepper
• 1 ½ teaspoons olive oil
• 2 cloves garlic, minced
• ¼ cup vegetable broth
• 1 (8 ounce) package spaghetti
• ¼ cup diced onion
• 1 teaspoon anchovy paste
• ½ teaspoon herbes de Provence
• 1 tablespoon capers, drained and chopped
• ½ cup fire-roasted diced tomatoes
• ½ (24 ounce) jar traditional spaghetti sauce (such as Barilla®)
• 1 (6 ounce) frozen tuna steak
• 2 tablespoons sliced black olives, drained

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.