Mediterranean Tuna Pasta

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• 2 tablespoons Olive oil
• 1 each Onion
• 1 1/2 teaspoons Garlic
• 5 each Anchovies
• 28 oz Crushed tomatoes
• 1/2 cup Kalamata olives
• 1 1/2 teaspoons Dried basil
• 1/4 tsp Red pepper flakes
• 1/2 tsp Salt
• As needed Black pepper
• 2 each Yellow squash
• 12 oz Tuna steaks
• 1/4 each Parsley
• 8 oz Pasta

1. Dice the onion and cook it in a large skillet along with the minced garlic, anchovy filets and olive oil. Cook until the onions are soft and transparent and the anchovies have dissolved.
2. Meanwhile, cut the squash into half rounds or quarters. Add the squash to the skillet and continue to saute until they are slightly softened.
3. Add the can of tomatoes, roughly chopped olives, basil, crushed red pepper, salt, and cracked black pepper. Stir to combine. Nestle the tuna steaks down into the sauce, place a lid on top and let simmer until the tuna is cooked through. The tuna will turn from mauve to white as it cooks. When it is completely white, it is done.
4. While the tuna is poaching in the sauce, cook the pasta according to the package directions (boil for 5-7 minutes or until al dente). When the pasta is finished, drain in a colander.
5. When the fish and pasta are finished cooking, gently lift the fish out of the skillet and then stir in the freshly chopped parsley and pasta. Serve the pasta with sauce and vegetables topped with a piece of tuna steak.