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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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
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Method Prep:15min › Cook:20min › Ready in:35min
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.
Add remaining 3 tablespoons oil, then add chopped courgettes and tomatoes. Sprinkle with lemon juice and stir.
Cover casserole, reduce heat to low and let simmer for about 20 minutes, stirring occasionally.