Tuna Puttanesca

01Method

1. 1

   Set the pressure cooker to the Sauté function and warm the olive oil. Cook the onion and garlic, stirring, until softened and aromatic, about 4 minutes.

2. 2

   Pour in the spaghetti sauce, fire-roasted tomatoes, and broth, stirring to combine. Place the tuna steak in the center of the sauce. Turn off the Sauté function, secure the lid, and cook on high pressure for 12 minutes, allowing 10–15 minutes for pressure to build.

3. 3

   While the pressure cooker runs, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 12 minutes, then drain and set aside.

4. 4

   Use the quick-release method to carefully vent pressure, about 5 minutes. Break the tuna into flakes with a fork, then stir in the olives, capers, anchovy paste, herbes de Provence, and cayenne. Spoon over the cooked spaghetti and serve.