Tuna provençale

Tuna provençale


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


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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