Yield
4 servings (serving size: 1 tuna steak and 1/2 cup tomato mixture)

Serve with steamed red potatoes tossed with olive oil and Parmesan cheese. Herbes de Provence is a blend of dried herbs commonly used in southern France. It usually contains basil, fennel, lavender, marjoram, rosemary, and sage.

How to Make It

Step 1

Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.

Step 2

Prepare grill.

Step 3

Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.

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