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Tuna Steaks Provencal


Rate this recipe 2.7/5 (15 Votes)


  • 10 oz fresh tuna
  • 3 tomatoes
  • 1 clove of garlic
  • 1/4-1/2 cup of white wine
  • 2 teaspoon thyme
  • 2 teaspoon rosemary


Servings 2
Level of difficulty Easy
Cost Budget Friendly


Step 1

Finely chop the garlic, and saute over high heat in a tablespoon of olive oil.

Step 2

Add tuna, salt, pepper, and add half the herbs.

Step 3

When one side is cooked, turn the tuna, salt, pepper, and add the remaining herbs.

Step 4

Remove seeds and dice the tomatoes.

Step 5

Deglaze pan with white wine, wait until the wine has evaporated, then reduce heat to low.

Step 6

Add tomatoes and simmer 45 minutes, covered. Serve hot.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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