Tuna with Provencal Vegetables Recipe

Name: Tuna with Provencal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 pound zucchini, halved lengthwise and thinly sliced; 1 red bell pepper, cut into thin strips; 1/2 small red onion, thinly sliced; 4 thyme sprigs; 4 garlic cloves2 thinly sliced, 2 halved; Salt and freshly ground pepper; 1 tomato, coarsely chopped; 1 small fennel bulbhalved, cored and sliced paper-thin; 1/4 cup pitted kalamata olives, coarsely chopped; 1 tablespoon drained capers; Four 5-ounce tuna steaks, cut 1 inch thick

Servings: persons

1/2 cup extra-virgin olive oil
1 pound zucchini, halved lengthwise and thinly sliced
1 red bell pepper, cut into thin strips
1/2 small red onion, thinly sliced
4 thyme sprigs
4 garlic cloves2 thinly sliced, 2 halved
Salt and freshly ground pepper
1 tomato, coarsely chopped
1 small fennel bulbhalved, cored and sliced paper-thin
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon drained capers
Four 5-ounce tuna steaks, cut 1 inch thick

1
In a large, deep skillet, heat 1/4 cup of the olive oil.
2
Add the zucchini, bell pepper, onion, thyme and sliced garlic and season with salt and pepper.
3
Cook over high heat, stirring occasionally, until the vegetables are crisp-tender, about 7 minutes.
4
Add the tomato, fennel, olives and capers, season with salt and pepper and cook, stirring, until the vegetables are tender, 2 to 3 minutes longer.
5
Discard the thyme.
6
In a medium skillet, heat the remaining 1/4 cup of oil with the halved garlic cloves.
7
Season the tuna with salt and pepper, add it to the skillet and cook over moderate heat for 3 minutes, turning once.
8
Cover the skillet and cook the tuna over very low heat for 2 minutes longer; the tuna should still be slightly rare in the center.
9
Spoon the vegetables onto plates.
10
Top with the tuna steaks and the browned garlic halves and serve.

550

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 pound zucchini, halved lengthwise and thinly sliced, 1 red bell pepper, cut into thin strips, 1/2 small red onion, thinly sliced, and more.

Yes, Tuna with Provencal 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.

Tuna with Provencal Vegetables

How did you like this recipe?

Frequently Asked Questions