Tuna provençale

    35 min

    A recipe from my mum. Fresh tuna is cooked with a combination of summer vegetables. Serve with rice for a light and satisfying meal.

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    Serves: 4 

    • 7 tablespoons vegetable oil, divided
    • 1 large shallot, minced
    • 1 red pepper, diced
    • 600g fresh tuna fillet, cut into pieces
    • salt and freshly ground black pepper to taste
    • herbes de provence to taste
    • 2 or 3 courgettes, finely chopped
    • 3 tomatoes, chopped
    • juice of 1 lemon

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 4 tablespoons of oil in a casserole over medium heat. Add the shallot, red pepper and tuna. Season with salt, pepper and herbes de provence to taste. Cook for 3 to 5 minutes, till veg has softened and tuna is no longer pink on the outside.
    2. Add remaining 3 tablespoons oil, then add chopped courgettes and tomatoes. Sprinkle with lemon juice and stir.
    3. Cover casserole, reduce heat to low and let simmer for about 20 minutes, stirring occasionally.

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