Protein: Fresh Tuna a la Provencal

tuna a la provencalThis recipe combines tasty vegetables with fresh tuna, a healthy protein source providing ample omega-3 fatty acids.

Serves: 4
about 40 minutes

1 lb fresh tuna steaks, washed, cut in 1 inch cubes
3 cups organic zucchinis, chopped
2 cups organic eggplants, chopped
2 cups red bell peppers, chopped
2 cups orange bell peppers, chopped
1 cup onions, diced
2 garlic cloves, minced
3 cups tomatoes, peeled and diced
3 tablespoons extra-virgin olive oil
2 tablespoons safflower oil
2 tablespoons fresh basil, chopped
½ teaspoon oregano, dried
¼ teaspoon thyme, dried
Freshly ground black pepper

How to:

  1. In a large saucepan heat the olive oil and saute onions until translucent. Stir in minced garlic.
  2. Add eggplant, zucchinis, bell peppers, tomatoes, oregano, and thyme. Cover and simmer for about 15 minutes.
  3. Stir in chopped basil.
  4. In a non-stick skillet heat 2 tablespoons of safflower oil over medium-high heat. Pan fry tuna cubes for about 5 minutes (be careful not to over-cook or the fish tends to get dry). Season to taste with salt and freshly ground black pepper.
  5. To serve, top the vegetables with tuna cubes (see photo).
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