Tuna Provençal

The warmer the weather, the better this is...

turn on your grill or fire up a grill pan and this can be on the table in less than 30 minutes.

Serves 4

4 tuna steaks

olive oil as needed

salt and pepper

2 large tomatoes, chopped

2 zuchinni, sliced into half moons

1 large red onion, sliced into half moons

1 bulb fennel, sliced

2 red bell peppers, seeded and sliced

1 tablespoon tomato paste

3 cloves garlic, minced

1/2 cup green olives, pitted

2 tablespoons herbs de Provence

Basil leaves for garnish

Add enough olive oil to a hot pan to just coat the bottom. When it is hot enough to shimmer, add the tuna steaks and sear on each side for 2 minutes. The tuna will still be quite rare. Season with salt and pepper and set aside.

Saute the vegetables, garlic and olives in 2 additional tablespoons of olive oil. When softened, add the herbs de Provence. Stir, season with salt and pepper and remove from the heat.

Serve the tuna with the cooked vegetables and a garnish of small basil leaves.


Recent Posts

See All

Pita Bread

Everyone's baking bread, which is GREAT. But some people need something a bit simpler. (Not that bread is that hard, but still...) So, here's the pita recipe I make with my 5th grade cooking class eve

Lachuch, Yemenite Flatbread

Makes about 8 Takes 45 minutes plus one hour INGREDIENTS 2 1/4 cups warm water 1 1/2 teaspoons white sugar 1 teaspoon active dry yeast 2 cups AP flour 2 teaspoons ground fenugreek 1 teaspoon kosher sa

  • Grey Instagram Icon
  • Grey Twitter Icon
  • Grey Facebook Icon

Chicks with Knives, LLC

All Rights Reserved

Los Angeles, CA