Tuna Provencal

Tuna Provencal

Since I was evacuated (for the second time) because of Hurricane Irene flooding making my apartment unsafe for occupants to live in, I went to my Mom's house in South Jersey.

I figured I would make something every night out of Gordan Ramsey's cookbook featuring recipes from around the world. However, I only got to do French. I didn't even make the lemon souffle I wanted to make. Mainly because I threw my back out for the first time and can barely walk without sharp pain shooting up and down my spine.

Anyway, this recipe is so stinking easy and good, I decided to ignore the pain and type this up real quick. I cooked this medium rare, so it was pink inside. I personally like tuna medium rare, but if you like it well done, just cook it longer.

Recipe (from my memory because I don't want to get up and make sure I wrote everything down right.)

Ingredients

Tuna steaks
Lemon
Salt and Pepper
1 Red and 1 yellow pepper
Sprig of Thyme
Sprig of Rosemary
Can of plum tomatoes
3 garlic cloves
1 red onion
2 medium zucchini
some Basil if you want
Olive oil

Place some of the olive oil into a large skillet or pan. Chop and place the onions, peppers, garlic (minced) into the oil and cook til the are soft but not so they lose color. Then add the zucchini and cook for another 2 mins.

Take the plum tomatoes and peel the skin, and chop them up and add to the mixture. Let that cook for another minute or so and then season your tuna steaks on both sides generously with Salt and Pepper. Drizzle a little olive oil over the fish.

Pour the onions, peppers, zucchini, tomatoes into a large baking dish. Place the tuna fish on top of the veggies and place a lemon slice between each steak. Then season with pepper. Cook for about 8-10mins at 400 degrees or another 5 to 10 mins for well done.



And thats it. My mom does not even like fish and she ate the whole thing!
Then