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
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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
Ingredients
- 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)
Preparation
- 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.
Provençale Grilled Tuna Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: French
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
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