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Tuna Provencal

chef.jackson's picture
Ingredients
  Olive oil 2 Teaspoon
  Tuna steaks 1⁄2 Pound, cut into cubes
  Sliced onion 1⁄2 Cup (8 tbs)
  Red bell pepper strips 1⁄2 Cup (8 tbs)
  Dry vermouth/Dry white table wine 1 Tablespoon
  Capers 1 Tablespoon, rinsed and dried
  Oil cured black olives 6 , halved and pitted
  Garlic 1 Clove (5 gm), minced
  Plum tomatoes 2 , cut lengthwise into quarters
Directions

MAKING
1) Heat the oil in a 9-inch skillet.
2) Add the tuna and cook, occasionally stirring, till the fish is light brown in color on all sides. This takes about 5 minutes of cooking.
3) Add the bell pepper, onion, vermouth (or wine), capers, olives and garlic. Stir well to combine.
4) Reduce the heat to low and cover the skillet. Cook till the vegetables are soft (3 minutes).
5) Add the tomatoes and stir well to combine. Continue to cook till the tomatoes are thoroughly heated (1 more minute of cooking).

SERVING
6) Serve the preparation while it is still hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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