Tuesday 6 December
Yes, it's Pasta Puttanesca without the pasta; and she must be a high-class call-girl if she can afford tuna steaks instead of the canned variety.
We fried some anchovy fillets in their own oil, then added a clove of chopped garlic. When all was golden and melted, threw in ca. 14 oz. canned crushed tomatoes, a handful of chopped black Moroccan olives, a shower of capers, and big sprinkles of oregano, salt and pepper; simmered for a while. Then in another pan, browned two tuna steaks a minute or two per side, turned down the heat, piled them with the thick sauce, covered and simmered a few minutes until medium rare.
Tasted great on the tuna, but let's be honest: it would taste great on a slab of rubber.
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