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Tuna Provençale


  • 4 x 180g fresh tuna steaks, 2cm thick
  • 2-3 tbsp olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, crushed
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • Sea salt and black pepper
  • 2 medium courgettes, chopped
  • 400g tinned plum tomatoes, chopped
  • Fresh thyme and rosemary
  • 50g black olives, chopped
  • 1 lemon, thinly sliced


Preheat the oven to 200C, trim the tuna steaks and set aside. Heat the olive oil in a wide pan. Add the onion, garlic and peppers, season and sauté for 5-6 minutes until they softened. Add the courgettes, stir well and cook for 2-3 minutes. Add the chopped tomatoes, thyme, rosemary, olives, mix well and simmer. Cook for a few minutes and transfer to a wide oven dish. Rub the tuna steaks with salt, pepper and olive oil. Layer the tuna steaks over the vegetables with lemon slices in between. Bake for 8-10 minutes until tuna is medium-rare. Serve.

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