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Place potatoes in a medium saucepan; cover with lightly salted cold water. Bring to a boil, reduce heat and simmer 15 minutes or until fork-tender. Drain. Add butter and gradually whip in olive oil with an electric mixer. Season with 1/2 teaspoon of the salt and the pepper.
Meanwhile, combine tomatoes, tomato sauce, garlic, capers, oregano, red pepper flakes and remaining 1/2 teaspoon salt in a 12 x 8 x 2-inch microwave-safe baking dish. Microwave, uncovered, on high for 5 minutes.
Add tuna; turn to coat and spoon some sauce over the top. Cover with plastic wrap, venting slightly at one corner. Microwave on High for 4 minutes.
Rotate pan. Uncover and flip fish over. Spoon some sauce on top of fish. Re-cover, vent and microwave on high for 4 minutes. Let stand, covered, for 10 minutes before serving.