Tuna Steaks Provencal

Name: Tuna Steaks Provencal
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil, divided; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, sliced; 2 cloves garlic, minced; 2 tomatoes, peeled, seeded and chopped (see Tip); ¼ cup fish stock or water; 2 tablespoons dry red wine; 2 tablespoons sliced, pitted, good-quality black olives; 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried; Salt & freshly ground pepper, to taste; 4 4-ounce tuna steaks, (about 1 inch thick)

Rating: 3 stars

2 Ratings
2 Reviews

A colorful mixture of yellow and red bell peppers, red onion, tomatoes and olives is a quick and flavorful topping for simple tuna steaks. Source: EatingWell Magazine, March/April 1991

Lucia Watson

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Directions

Step 1

Preheat oven to 400 degrees F.

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Step 2

Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and saute until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in olives and rosemary and season with salt and pepper.
Step 3

Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with salt and pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.

Tips

Tip: To peel & seed tomatoes: 1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom. 2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes. 3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing. 4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.

Nutrition Facts

Per Serving:

213 calories; 5 g total fat; 0.8 g saturated fat; 44 mg cholesterol; 270 mg sodium. 869 mg potassium; 10.3 g carbohydrates; 2.2 g fiber; 4 g sugar; 29.6 g protein; 2524 IU vitamin a iu; 151 mg vitamin c; 34 mcg folate; 28 mg calcium; 2 mg iron; 60 mg magnesium;

Exchanges:

1 1/2 vegetable, 3 1/2 lean meat, 1 fat

Reviews (2)

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2 Ratings

5 star values: 0
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 0

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Laura T.

06/30/2017

Maybe my tomatoes were too big and overwhelmed the sauce but I could not taste the wine garlic rosemary or olives. Given that the steaks were only lightly salted the whole dish was flavorless and I will not be making it again. I will also stick with filets which have no bones no skin and no waste. Read More

sizerk96@gmail.com

10/29/2011

Flavorful and delicious! I love this recipe! I served it over whole wheat egg noodles which was nice but I think it would taste even better served over couscous. If you like your tuna rare don't keep it in the oven for the full 10 minutes. The vegetable tomato mix really complemented the tuna nicely. I will definitely make this recipe again! Read More

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