Ingredients
2
2 servings
- •1.5 teaspoons olive oil
- •0.25 cup diced onion
- •2 cloves garlic, minced
- •0.5 (24 ounce) jar traditional spaghetti sauce (such as Barilla®)
- •0.5 cup fire-roasted diced tomatoes
- •0.25 cup vegetable broth
- •1 (6 ounce) frozen tuna steak
- •1 (8 ounce) package spaghetti
- •2 tablespoons sliced black olives, drained
- •1 tablespoon capers, drained and chopped
- •1 teaspoon anchovy paste
- •0.5 teaspoon herbes de Provence
- •0.25 teaspoon cayenne pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
- Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.
Nutritional Facts
Per 2 servings
- Calories: 735
- Carbohydrate: 115g
- Fat: 12g
- Fiber: 9g
- Protein: 39g
- Sugar: 21g
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