My recipe for the best refried beans, which is often made using pinto beans, instead uses a mix of black beans and light red kidney beans for a richer flavor.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 1 ½ teaspoons olive oil
- ¼ cup diced onion
- 2 cloves garlic, minced
- ½ (24 ounce) jar traditional spaghetti sauce (such as Barilla®)
- ½ cup fire-roasted diced tomatoes
- ¼ 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
- ½ teaspoon herbes de Provence
- ¼ 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.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 115 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 9 g |
| Protein | 39 g |
| Saturated Fat | 2 g |
| Sodium | 1454 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
We were on the Oregon coast and went down to the docks and bought some fresh albacore tuna. It might even be called slapjack tuna. I’m not exactly sure it was not ahe (sp? Or anything special like that. We got home and cooked up one of the steaks and it was very very strong tasting. I offered some to my brother when we got home from our trip and he said he doesn’t eat that kind of tuna because it’s too strong. there are too many minerals. I thought that might be why I didn’t care for it very much. So we had the steaks in the freezer and thought I would make something in my instant pot. This recipe actually called for frozen tuna there were no reviews but this recipe sounded really good and so I made it. Same problem, that type of tuna is so strong it’s just too fishy for me and my husband. However, the sauce was delicious so the next night I use this recipe with four chicken thighs I had in the fridge. I used the exact recipe, same timing etc. and it was really really good. I took the skin off of the chicken thighs before cooking. We put it over pasta and it was “restaurant quality” as my husband likes to say about something delicious. I gave the leftover tuna from the night before to my mother who really liked it. She asked me for the recipe.