Tuna Provencale Recipe

Name: Tuna Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 teaspoon ground cumin, plus additional; 1 teaspoon fennel seeds, plus additional; 1 clove garlic, peeled and chopped; 2 sprigs thyme, leaves only; 1 lime, zest finely grated; Freshly ground black pepper; 2 (1-pound) tuna steaks; 2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges; 1 bulb fennel, trimmed and cut into 1/4-inch thick slices; 2 small zucchini, trimmed and cut into 1/4-inch-thick slices; 2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices; Salt; 12 fava beans, peeled; 8 cherry tomatoes, halved; 1 seedless orange, peeled and cut in segments; 1 lemon, zest finely grated, flesh peeled, and cut in segments; 4 sprigs basil, leaves only, washed; 2 tablespoons Nicoise olives, pitted; 1 tablespoon pistachios; Vegetable oil; Fleur de sel

Servings: persons

5 tablespoons extra-virgin olive oil
1 teaspoon ground cumin, plus additional
1 teaspoon fennel seeds, plus additional
1 clove garlic, peeled and chopped
2 sprigs thyme, leaves only
1 lime, zest finely grated
Freshly ground black pepper
2 (1-pound) tuna steaks
2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges
1 bulb fennel, trimmed and cut into 1/4-inch thick slices
2 small zucchini, trimmed and cut into 1/4-inch-thick slices
2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices
Salt
12 fava beans, peeled
8 cherry tomatoes, halved
1 seedless orange, peeled and cut in segments
1 lemon, zest finely grated, flesh peeled, and cut in segments
4 sprigs basil, leaves only, washed
2 tablespoons Nicoise olives, pitted
1 tablespoon pistachios
Vegetable oil
Fleur de sel

1
Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper.
2
Rub the marinade all over the tuna steaks.
3
Cover and marinate in the refrigerator.
4
Heat 2 tablespoons olive oil in a large skillet over medium heat.
5
Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown).
6
Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
7
Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
8
Add the fava beans and cook, stirring, for 1 minute.
9
Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
10
While the vegetables are cooking, heat a grill pan over high heat.
11
Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare.
12
Let rest for 5 minutes before cutting each steak into 4 slices.
13
Divide the vegetables among 4 warm dinner plates.
14
For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables.
15
Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate.
16
Serve immediately.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, plus additional, 1 teaspoon fennel seeds, plus additional, 1 clove garlic, peeled and chopped, and more.

Yes, Tuna Provencale 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.

That's it — enjoy your meal!

Tuna Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions