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.

Recipe by Cooking Light July 1999

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

278 calories; calories from fat 31%; fat 9.7g; saturated fat 2.4g; mono fat 3.1g; poly fat 3.1g; protein 40.8g; carbohydrates 5g; fiber 1.6g; cholesterol 65mg; iron 3.2mg; sodium 447mg; calcium 31mg.