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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.
2. Prepare grill.
3. 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.
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