Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
I love puttanesca as a simple sauce with no additional. I also love it with prawns. Here I’ve used fresh tuna – you could use canned but fresh will deliver a better result. This was the first time I’ve included aubergine in the dish and it worked really well. As does the addition of spinach at the end to up the goodness. I add spinach to sooooo many dishes. It’s a great versatile leaf to keep in your fridge at all times.
Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
4 tuna steaks
Juice and zest of half a lemon
4 tbsp olive oil
2 tbsp capers
4 anchovies chopped
3 garlic cloves, one crushed, two sliced
1 red chilli chopped
100g pitted olives
300g ripe plum tomatoes, quartered (please take the core out – my pet hate when I eat tomatoes out is that core that so many places can’t be fagged to remove!!)
2 Aubergines, roughly chopped
100ml white wine
400g Pasta of your choice
If you have time put the aubergine in a colander and sprinkle with salt and leave for 20 mins. This draws out excess moisture. Feel free to skip this step.
Squeeze the lemon into a bowl and add the zest, the crushed garlic clove, a tbsp olive oil and toss the tuna in the marinade.
Add the remaining olive oil to a frying pan on a medium heat and add the Aubergines. Colour for 10 minutes then lift out onto a plate.
Add your pasta to boiling salted water.
Add 1 tbsp more oil, the capers, garlic slices, chilli and anchovies to one side of the pan. Add the tuna steaks to the other side & sear for a minute on each side. Remove them & set aside with the Aubergines.
Pour in the marinading juices and the white wine. Let it bubble for a minute then add the tomatoes & aubergines back to the pan. Season.
Roughly slice the tuna and add it to the pan along with the spinach. Add the cooked pasta and give everything a stir. Serve!