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King Creole Tuna Steaks

Photo: Quentin Bacon
Prep time 30 mins
Other time 30 mins
Yield Makes 6 servings


  • 1 large yellow onion
  • 1 large yellow summer squash
  • 1 red pepper, seeded
  • 1 green pepper, seeded
  • 2 ribs celery
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups crushed plum tomatoes
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 2 cups white rice
  • 2 pounds fresh tuna, sliced into 1/2-inch-thick steaks
  • 1/2 teaspoon freshly ground lack pepper

Nutrition Information

  • calcium 87 mg
  • calories 537
  • caloriesfromfat 19 %
  • carbohydrate 65 g
  • cholesterol 68 mg
  • fat 11 g
  • fiber 3 g
  • iron 5 mg
  • protein 42 mg
  • satfat 2 g
  • sodium 484 mg

How to Make It

  1. Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently. Meanwhile, prepare the rice according to the package directions. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.