Provençale Grilled Tuna

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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 278
Caloriesfromfat 31 %
Fat 9.7 g
Satfat 2.4 g
Monofat 3.1 g
Polyfat 3.1 g
Protein 40.8 g
Carbohydrate 5 g
Fiber 1.6 g
Cholesterol 65 mg
Iron 3.2 mg
Sodium 447 mg
Calcium 31 mg


1 1/2 cups chopped seeded tomato (about 1 1/2 pounds)
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)


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

Prepare grill.

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.

July 1999
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