Tuna the Remix: with whole wheat Spaghetti

When we got home from Eataly on Sunday I realized that we were so mesmerized by the tuna that we over shot the mark... we bought enough for two nights.  So Monday night I wanted to use the remaining tuna steak.  This tuna steak was not quite as big as Sunday's - so I figured I would have to make more of a meal out of the sides - nothing says meal like pasta.  And what pasta sauce SCREAMS out to be draped over a tuna steak?  A puttanesca of course!  Yes, the 'whore's' style sauce, well that's what it's known as!  I'm not making it up.  Very saucey indeed.  A puttanesca is made with capers (I picked some up on the way home since I knew I was out,) olives, garlic, chili, tomatoes (typically anchovies, but I forgot about those - oops, and Josh would have been super stoked on them,) and topped off with fresh parsley (I substituted fresh basil.)  This salty, tangy, spicy sauce pairs really well with the seared tuna.  (Think about it: salty, tangy, spicy - sound like the flavor profile of wasabi, soy and ginger that pair so perfectly with your favorite maguro nigiri, right?!)  And the tuna can hold up to the strong flavors.  Just be careful not to over salt any component because the olives and capers add a lot of salt to the dish from the get-go.  SUHWEET,  Deeelish.  Tuna the remix... here's how to make it.

Seared Tuna with Whole Wheat Spaghetti
1 tuna steak
1/2 a packet whole wheat spaghetti
hand of green olives, sliced
couple of spoonfuls of capers
1 clove garlic, minced
1 can crushed tomato (Italian variety)
sprig of basil
sprinkle of chili flakes
salt
pep
oil

Pasta:
Put a sauce pan on medium heat - pop a glug of oil, chili and your minced garlic into the pan and swirl around until it softens, but doesn't brown.  Pop in your capers and olives.  Pour in your can of crushed tomatoes with all the juices.  Reduce until sauce has thickened - about 10 minutes.  Boil your spaghetti in salted, boiling water according to the package.  Swirl the drained pasta with the sauce - but hold out a couple of spoonfuls to top the fish with.

Fish:
Put a non-stick skillet over high heat.  Season your fish on both sides with salt and pep.  Dibble a couple of drops of oil into your pan and plot your fish in and don't touch.  Then flip it after 2 minutes and repeat.  Take out your filet and slice in half.  Serve a pile of pasta with a piece of fish and a dibbling of the sauce on top of the fish.  Sprinkle with your fresh basil as a final flourish. Buon appetito!