Fresh Tuna Provencal Recipe


Health IndexAverageCuisine
Main Ingredient


 Eggplant1 Pound (1 Small)
 Olive oil2 Tablespoon
 Green pepper1 , seeded and chunked
 Garlic1 Clove (5 gm), pressed / very finely minced
 Whole italian tomatoes with juice16 Ounce
 Large brine cured black olives1⁄2 Cup (8 tbs), pitted
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Fresh tuna1 1⁄2 Pound (4 Steaks)
 Chopped flat leaf parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 763

% Daily Value*

Total Fat 86 g132.2%

Saturated Fat 13 g64.9%

Trans Fat 0 g

Cholesterol 258.6 mg86.2%

Sodium 2768.2 mg115.3%

Total Carbohydrates 72 g23.9%

Dietary Fiber 26.5 g106.1%

Sugars 29.5 g

Protein 173 g346.6%

Vitamin A 405.7% Vitamin C 361.1%

Calcium 31% Iron 59.2%

*Based on a 2000 Calorie diet


Peel and slice the eggplant into rounds.
Salt both sides and stand the slices in a colander to drain for 30 minutes.
Rinse the slices, squeeze out the moisture, and pat them dry.
Dice the eggplant.
Heat the olive oil in a 12-inch skillet.
Saute the green pepper until it begins to soften; add the garlic and cook 1 minute longer.
Add the eggplant and stir-fry until it is slightly softened.
Add the tomatoes, olives, and seasonings.
You won't need much salt, because the olives are salty.
Simmer the mixture over medium heat, uncovered, stirring occasionally, for 15 minutes or until it is reduced to a sauce consistency.
You can help this along by chopping and crushing the tomatoes with a spatula as they cook.
The sauce can be prepared ahead and reheated.
Lay the tuna steaks in the sauce and spoon some of it over them.
Cover and poach over very low heat until the tuna will flake apart at the center, 10 to 15 minutes.
Don't overcook.
Sprinkle with parsley and serve.