Tuna with Provençal Vegetables

Name: Tuna with Provençal Vegetables
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams tuna steaks, cut 1 inch thick; 1 Tbsp drained capers; 1 small fennel bulb—halved, cored and sliced paper-thin; 4 garlic cloves—2 thinly sliced, 2 halved; 59 milliliters pitted kalamata olives, coarsely chopped; 118 milliliters extra-virgin olive oil; 1 red bell pepper, cut into thin strips; 1 smalls red onion, thinly sliced; 4 servings Salt and freshly ground pepper; 4 thyme sprigs; 1 tomato, coarsely chopped; 454 grams zucchini, halved lengthwise and thinly sliced

Tuna with Provençal Vegetables might be just the main course you are searching for. This recipe makes 4 servings with 519 calories, 36g of protein, and 36g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have salt and pepper, zucchini, fennel bulb—halved, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a large, deep skillet, heat 1/4 cup of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the zucchini, bell pepper, onion, thyme and sliced garlic and season with salt and pepper. Cook over high heat, stirring occasionally, until the vegetables are crisp-tender, about 7 minutes.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Zucchini

Garlic

Onion

Thyme

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. Discard the thyme.

Ingredients you will need

Salt And Pepper

Vegetable

Capers

Fennel

Olives

Tomato

Thyme

In a medium skillet, heat the remaining 1/4 cup of oil with the halved garlic cloves. Season the tuna with salt and pepper, add it to the skillet and cook over moderate heat for 3 minutes, turning once. 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.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Tuna

Cooking Oil

Equipment you will use

Frying Pan

Spoon the vegetables onto plates. Top with the tuna steaks and the browned garlic halves and serve.

Ingredients you will need

Tuna Steak

Vegetable

Garlic

Equipment

Frying Pan

Ingredients

Servings:

567grams

tuna steaks, cut 1 inch thick 1Tbsp

drained capers 1small

fennel bulb—halved, cored and sliced paper-thin 4

garlic cloves—2 thinly sliced, 2 halved 59milliliters

pitted kalamata olives, coarsely chopped 118milliliters

extra-virgin olive oil 1

red bell pepper, cut into thin strips 1smalls

red onion, thinly sliced 4servings

Salt and freshly ground pepper 4

thyme sprigs 1

tomato, coarsely chopped 454grams

zucchini, halved lengthwise and thinly sliced

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Maddalena Merlot. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.