INSTANT POT® TUNA PUTTANESCA

Instant Pot® Tuna Puttanesca image

"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.

Provided by thedailygourmet

Time 45m

Yield 2

Number Of Ingredients 13

Ingredients

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 735.3 calories, Carbohydrate 115.2 g, Cholesterol 43.2 mg, Fat 11.7 g, Fiber 9.4 g, Protein 39.2 g, SaturatedFat 2.3 g, Sodium 1454.1 mg, Sugar 20.6 g