Seared Tuna With Provençal Vegetables Recipe

Name: Seared Tuna With Provençal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None tuna steaks (about 1/3 lb each); 3-4 tbsp lemon juice; 1/2 lb eggplant, cut into chunks; 3 tbsp olive oil; 1 None onion, peeled and diced; 3 cloves garlic, peeled and finely chopped; 1/2 lb zucchini, sliced; 1 lb tomatoes, roughly chopped; 1 tbsp dried herbes de Provence; 1/2 cup vegetable stock; 1/2 cup tomato juice; None None lemon wedges, fresh rosemary and fresh thyme, for garnish

Servings: persons

4 None tuna steaks (about 1/3 lb each)
3-4 tbsp lemon juice
1/2 lb eggplant, cut into chunks
3 tbsp olive oil
1 None onion, peeled and diced
3 cloves garlic, peeled and finely chopped
1/2 lb zucchini, sliced
1 lb tomatoes, roughly chopped
1 tbsp dried herbes de Provence
1/2 cup vegetable stock
1/2 cup tomato juice
None None lemon wedges, fresh rosemary and fresh thyme, for garnish

1
Drizzle the tuna with lemon juice and allow to rest for 10 mins. Sprinkle the eggplant with salt and allow to rest for 10 mins. Pat the eggplant dry.
2
Meanwhile, make the vegetable sauce: heat 1 tbsp oil in a saucepan and saute the onion and garlic until softened. Add the eggplant and zucchini and fry for 2 mins. Add the tomatoes and herbes de Provence and fry for 1 min. Add the stock and tomato juice, bring to the boil and simmer for 10 mins. Season with salt, black pepper and a pinch of sugar.
3
To finish, heat 2 tbsp oil in a frying pan and sear the tuna for 3-4 mins on each side, until browned. Season to taste. Spoon the vegetable sauce onto 4 plates and top with the tuna. Garnish with lemon wedges, rosemary and thyme.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None tuna steaks (about 1/3 lb each), 3-4 tbsp lemon juice, 1/2 lb eggplant, cut into chunks, 3 tbsp olive oil, and more.

Yes, Seared Tuna With Provençal Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Tuna With Provençal Vegetables

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