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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 2 people
Calories 1334 kcal

Equipment

  • 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
  • 1 Large Pot For cooking spaghetti
  • 1 Spatula or wooden spoon For sautéing and stirring
  • 1 Fork For flaking tuna
  • 1 Colander or Strainer For draining spaghetti

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Achieving perfectly cooked tuna in the Instant Pot is crucial; aim for just-cooked through to avoid dryness. Gently flake the tuna with a fork to maintain its texture. The anchovy paste is a foundational umami booster, but taste before adding extra salt, as olives and capers also contribute significant salinity. While herbes de Provence provides an aromatic depth, a sprinkle of fresh parsley or basil at the end will brighten the dish considerably. Ensure your spaghetti is cooked to a true al dente for optimal texture against the rich sauce. Serving with warm, crusty bread is highly recommended to soak up every last bit of this flavorful puttanesca.