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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Stove Top Mac-n-Cheese

Recipe courtesy of Alton Brown

Tuna Salad

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Beef Stew

Recipe courtesy of Katie Lee

Tuna Tartare

Recipe courtesy of Ina Garten

Browse Reviews By Keyword