Tuna With Provencale Vegetables
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Zucchini||1 Pound, halved lengthwise and thinly sliced|
|Red bell pepper||1 , cut into thin strips|
|Red onion||1⁄2 Small, thinly sliced|
|Garlic||4 Clove (20 gm)|
|Ground pepper||To Taste|
|Tomato||1 , chopped|
|Fennel bulb||1 Small, halved, cored and sliced paper-thin|
|Pitted kalamata olives||1⁄4 Cup (4 tbs), chopped|
|Drained capers||1 Tablespoon|
|Tuna steaks||20 Ounce, cut 1 inch thick|
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.