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.

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

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 31%
  • Fat: 9.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 3.1g
  • Protein: 40.8g
  • Carbohydrate: 5g
  • Fiber: 1.6g
  • Cholesterol: 65mg
  • Iron: 3.2mg
  • Sodium: 447mg
  • Calcium: 31mg


  • 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)


  1. Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.
  2. Prepare grill.
  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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