Cooked with plenty of olive oil, as well as garlic, red pepper, and tomato, the tuna acquires a deep flavor and melt-in-your-mouth tender texture. The recipe was inspired by the technique of poaching food in olive oil, which produces rich results similar to this dish. Serve it over pasta for a great weeknight meal.

SERVES 6

INGREDIENTS

• 1 cup extra-virgin olive oil
• 4 garlic cloves, minced
• Pinch of red pepper flakes
• 1 large onion, finely chopped
• One 28-ounce can crushed tomatoes with their juice
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ cup brine-cured capers, drained and finely chopped if large
• 2 pounds tuna steaks, 1-inch thick
• ½ cup finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Heat the oil in the pressure cooker over medium-high heat.
2. Add the garlic, pepper flakes, and onion and sauté for 2 minutes to soften the onion.
3. Add the tomatoes, thyme, bay leaf, and capers.
4. Lower the tuna into the sauce.
5. Lock the lid in place and cook at high pressure for 3 minutes.
6. Release the pressure naturally.
7. Once the pressure is released, leave the lid on for another 10 minutes while the fish steeps in the oil.
8. Remove the lid, tilting the pot away from you to avoid the escaping steam.
9. Lift the tuna out of the pot and transfer to a serving platter.
10. Skim off any excess fat from the sauce and remove the thyme sprigs and bay leaf.
11. Add the parsley to the sauce, taste for seasoning, and add salt and pepper if necessary.
12. Spoon the sauce over the tuna and serve any remaining sauce on the side.