Tuna Puttanesca

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Puttanesca, you’ve probably heard, means in the style of prostitutes. See, the sauce is made with a bunch of powerfully flavored, salty ingredients, and well I get the implication, but uh it’s very satisfying. I recommend getting the tuna cut as thick as possible, perhaps even in cubes or blocks three inches on a side.


  • Four 8–10-oz. tuna steaks, each at least inches thick
  • 3 Tbsp


  1. Brush the tuna with some of the oil and season with salt and pepper. In a hot cast-iron skillet or over a hot grill, cook the tuna for 1–2 minutes on each side. Remove and keep warm.
  2. Heat 1 teaspoon of the oil in a saucepan. Add the wet-from-washing spinach with a li