Tuna Provencal Recipes

TUNA PROVENCALE

Steps:

• Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
• Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
• While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
• Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.

TUNA PROVENCAL

Steps:

• In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.

PROVENCAL SALAD

Steps:

• Make dressing:
• Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
• Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
• Gently flake tuna and toss with 1 tablespoon dressing.
• Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

TUNA PROVENCAL SANDWICHES

Steps:

• Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
• Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
• Spread each slice of bread with 1 1/2 teaspoons of mustard.
• Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

TUNA SANDWICHES PROVENCAL

Steps:

• Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
• Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
• Add tuna to mayonnaise mixture and stir to combine.
• Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

PROVENCAL TUNA MELT

Steps:

• Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
• Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
• Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.