Tuna Steaks Provencal
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
Ingredients
Directions
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
1 1/2 vegetable, 3 1/2 lean meat, 1 fat
