Tuna With Provencale Vegetables Recipe
Summary
Ingredients
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| 1 pound zucchini, halved lengthwise and thinly sliced | ||
| Red bell pepper | 1 To taste, cut into thin strips | |
| 1/2 small red onion, very thinly sliced | ||
| Thyme sprigs | 4 | |
| Garlic | 4 Clove (5gm) | |
| 2 thinly sliced, 2 halved | ||
| Ground pepper | 1 To taste | |
| 1 tomato, coarsely chopped | ||
| 1 small fennel bulb halved, cored and sliced paper-thin | ||
| 1/4 cup pitted kalamata olives, coarsely chopped | ||
| Capers | 1 Tablespoon, drained | |
| Four 5-ounce tuna steaks, cut 1 inch thick | ||
| Salt | To Taste | |
Directions
1. In a large, deep skillet, heat 1/4 cup of the olive oil. Add the sliced zucchini, bell pepper strips, sliced onion, thyme sprigs and sliced garlic and season with salt and pepper. Cook the vegetables over high heat, stirring occasionally, until the zucchini, pepper, and onions are crisp-tender, about 7 minutes. Add the chopped tomato, sliced fennel, chopped olives and capers, season with salt and pepper and cook, stirring, until the vegetables are completely tender, 2 to 3 minutes longer. Discard the thyme sprigs.
2. In a medium skillet, heat the remaining 1/4 cup of olive oil with the halved garlic cloves over moderately high heat. Season the tuna steaks with salt and pepper and add them to the skillet; cook over moderate heat for 3 minutes, turning the steaks halfway through. Cover the skillet and cook the fish over very low heat for 2 minutes longer; the tuna should still be slightly rare in the center.
3. Spoon the vegetables onto plates. Top with the tuna steaks and the browned garlic halves and serve immediately.
2. In a medium skillet, heat the remaining 1/4 cup of olive oil with the halved garlic cloves over moderately high heat. Season the tuna steaks with salt and pepper and add them to the skillet; cook over moderate heat for 3 minutes, turning the steaks halfway through. Cover the skillet and cook the fish over very low heat for 2 minutes longer; the tuna should still be slightly rare in the center.
3. Spoon the vegetables onto plates. Top with the tuna steaks and the browned garlic halves and serve immediately.
Chef
