Chop the garlic and chili pepper and brown in a non-stick pan with extra virgin olive oil. Meanwhile, dice the fresh red tuna steaks. Add them to the pan and gently stir for about a minute. Remove from the pan, set aside on a plate, and cover. Now add the capers (previously rinsed in cold water), pitted olives, and tomato pur\u00e9e to the cooking juices, season with salt, and cook for 5 minutes. Add the tuna and cook for about 3 more minutes, then drain the spaghetti al dente into the saucepan and stir gently to coat. Serve, garnishing the dish with a handful of chopped parsley, a few fresh capers, and a couple of green olives. <\/p>\n","protected":false},"excerpt":{"rendered":"
Chop the garlic and chili pepper and brown in a non-stick pan with extra virgin olive oil. Meanwhile, dice the fresh red tuna steaks. Add them to the pan and gently stir for about a minute. Remove from the pan, set aside on a plate, and cover. Now add the capers (previously rinsed in cold […]<\/p>\n","protected":false},"author":1,"featured_media":1032,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[59],"tags":[],"class_list":["post-1031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-recipes"],"acf":[],"yoast_head":"\n