Mediterranean Tuna Pasta

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  0.5 tbsp Garlic
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  4 Anchovy(40g)
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  28 oz Canned Diced Tomatoes
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  0.5 cup Olives, Black, Canned, Pitted
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  0.5 tbsp 1/2 Tbsp dried basil ($0.15)
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  0.3 tsp Red pepper flakes
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  0.5 tsp 1/2 tsp salt ($0.05)
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  freshly cracked black pepper to taste ($0.03)
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  2 Squash, Yellow Summer(392g)
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  12 oz Tuna, Ahi, Sushi-Grade
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  0 Parsley, Fresh(15g)
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  0.5 lbs Pasta, White, Dry (Unspecified Type)

Instructions

1. 1Dice the onion and mince the garlic. Heat olive oil in a large skillet over medium heat, then add the onion, garlic, and anchovy fillets. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the anchovies have dissolved into the oil.
2. 2Cut the yellow summer squash into half rounds or quarters. Add to the skillet and cook 3–4 minutes over medium heat, stirring occasionally, until slightly softened.
3. 3Add the canned diced tomatoes, black olives, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and simmer over medium heat for 2 minutes.
4. 4Nestle the tuna steaks into the sauce, cover with a lid, and poach over medium heat for 6–8 minutes until the tuna turns from mauve to completely white throughout, indicating it is cooked through.
5. 5While the tuna cooks, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions over high heat, stirring occasionally, until al dente. Drain in a colander.
6. 6Gently remove the tuna steaks from the skillet and set aside on a cutting board. Stir the fresh parsley and drained pasta into the sauce and vegetables in the skillet, tossing to combine.
7. 7Divide the pasta mixture evenly into 4 airtight containers while hot. Top each with one tuna steak.
8. 8Seal containers and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave at 50% power until warmed through.