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.
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.