Recipe courtesy of Michele Urvater
Episode: Mon-Fri Menu
Save Recipe Print
50 min
30 min
20 min
4 servings



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.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Stove Top Mac-n-Cheese

Recipe courtesy of Alton Brown

Irish Stew

Recipe courtesy of Giana Ferguson

Tuna Salad

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories