Tuna Provencale
Elevate your seafood dinner game with Tuna Provençale, a vibrant and flavorful dish inspired by the sun-soaked kitchens of southern France. This recipe combines perfectly seared fresh tuna steaks with a rustic Mediterranean sauce brimming with crushed tomatoes, Kalamata olives, capers, and aromatic herbs like thyme, oregano, and basil. A splash of dry white wine adds depth, while garlic and onion bring savory richness to the mix. Quick to prepare in just 40 minutes, this one-skillet masterpiece strikes the ideal balance between simplicity and sophistication. Serve with a squeeze of fresh lemon for a bright, zesty finish, and pair it with crusty bread or a light green salad to complete the meal. Perfect for seafood lovers seeking a taste of Provence at home!
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Recipe Information
Ingredients
- 4 pieces Fresh tuna steaks
- 4 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 14-ounce can Canned crushed tomatoes
- 1 cup Dry white wine
- 0.5 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, drained
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil leaves, torn
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 large Lemon, cut into wedges (for serving)
Instructions
Pat the tuna steaks dry with paper towels and season both sides with salt and black pepper. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the tuna steaks for 1-2 minutes on each side until browned but still rare in the center. Remove the tuna from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, Kalamata olives, capers, thyme, and oregano. Season the sauce with a pinch of salt and black pepper. Let it simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld.
Return the seared tuna steaks to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the tuna.
Cook the tuna in the sauce for 3-4 minutes, until it is warmed through and slightly more cooked, depending on your desired doneness. Be careful not to overcook, as tuna is best when slightly pink in the center.
Remove the skillet from heat and garnish with torn fresh basil leaves. Serve hot, with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
