Recipe courtesy of Michele Urvater
Episode: Mon-Fri Menu
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.

Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.

When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).

Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Get Fresh Cafe Meatloaf

Recipe courtesy of Nic Renz

Fresh Yellowtail Fillet with Lime and Ginger

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Fresh Tuna, Potato and Green Pepper Stew

Recipe courtesy of Teresa Barrenechea

Stove-Top Preserves

Recipe courtesy of Michael Chiarello

Stove-Top Clambake

Recipe courtesy of Chuck Hughes

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.