📝 About This Recipe
Transport your senses to the azure coast of Southern France with this vibrant, rustic masterpiece. This classic Provençale dish features meaty tuna steaks braised in a fragrant reduction of vine-ripened tomatoes, briny Niçoise olives, and aromatic herbes de Provence. It is a celebration of the Mediterranean harvest, offering a perfect balance of acidity, salt, and succulent texture that embodies the soul of French coastal cooking.
🥗 Ingredients
The Fish
- 4 pieces Fresh Tuna Steaks (about 1 inch thick, preferably Yellowfin or Albacore)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
The Provençale Sauce
- 1 Yellow Onion (finely diced)
- 3 Garlic Cloves (minced)
- 2 cups Canned Crushed Tomatoes (or 4 large fresh tomatoes, peeled and chopped)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Niçoise Olives (pitted; Kalamata can be substituted)
- 2 tablespoons Capers (rinsed and drained)
- 1 teaspoon Herbes de Provence (dried blend)
- 1 Anchovy Fillet (finely minced (optional, for umami))
Finishing Touches
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
Remove the tuna steaks from the refrigerator 15 minutes before cooking to bring them to room temperature, ensuring even cooking.
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2
Pat the tuna steaks thoroughly dry with paper towels and season both sides generously with sea salt and freshly cracked black pepper.
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3
In a large, heavy-bottomed skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
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4
Sear the tuna steaks for about 1-2 minutes per side just to develop a golden crust; they should remain raw in the center at this stage. Remove from the pan and set aside on a plate.
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5
Lower the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
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6
Add the diced onions and cook for 5 minutes until translucent and soft, stirring occasionally to scrape up the browned bits from the tuna.
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7
Stir in the minced garlic and the optional anchovy fillet, cooking for 1 minute until the garlic is fragrant and the anchovy has melted into the oil.
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8
Add the tomato paste and cook for 2 minutes, stirring constantly, to caramelize the sugars and deepen the color.
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9
Pour in the white wine to deglaze the pan, stirring well for 2 minutes until the liquid has reduced by half.
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10
Add the crushed tomatoes, herbes de Provence, olives, and capers. Bring the sauce to a gentle simmer.
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11
Reduce the heat to low, cover slightly, and let the sauce simmer for 15 minutes to allow the flavors to meld and the sauce to thicken.
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12
Carefully place the seared tuna steaks and any juices from the plate back into the simmering sauce.
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13
Spoon the sauce over the fish and cook for 3-5 minutes, depending on your preferred level of doneness (3 minutes for medium-rare).
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14
Turn off the heat, squeeze the fresh lemon juice over the dish, and garnish with a flourish of fresh parsley.
💡 Chef's Tips
Do not overcook the tuna; it is best enjoyed when slightly pink in the middle to maintain its moisture. If you cannot find Niçoise olives, use small Kalamata olives, but ensure they are pitted to avoid unpleasant surprises. For an even deeper flavor, use fresh tomatoes in the summer, blanching and peeling them before dicing. Always rinse your capers to control the saltiness of the final sauce. If the sauce becomes too thick during the simmer, add a splash of water or more white wine to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside buttery boiled new potatoes tossed with fresh chives. Pair with a crisp, chilled Rosé from Provence or a light-bodied White Burgundy. Accompany with a side of steamed green beans (haricots verts) for a classic French touch. Provide plenty of crusty baguette slices to soak up the delicious tomato and olive sauce. A simple green salad with a sharp Dijon vinaigrette makes the perfect refreshing starter.