Tuna Steaks Provencale
- Prep Time
- 4Servings
Ingredients
- 4 1-inch-thick tuna steaks (6 to 8 ounces each)
- 2 tablespoons dried herbes de Provence (or chopped dried thyme, sage and rosemary)
- Grated peel and juice of 1 lemon
- Salt and freshly ground pepper
- 4 long slices good-quality ham, such as French Bayonne or Spanish serrano
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 onion or 2 shallots, chopped
- 4 cloves garlic, finely chopped
- 4 vine-ripened or plum tomatoes, seeded and chopped
- 3 tablespoons capers, drained
- Black olives, such as nicoise or kalamata (a generous handful), pitted and chopped
- Flat-leaf parsley, chopped (a couple of generous handfuls)
Preparation
Season the tuna with the herbes de Provence, lemon peel, salt and pepper. Wrap the ham around the tuna and secure with a wooden toothpick. In a nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the tuna and cook, turning once, until medium, 8 minutes. Transfer to a board to rest.
Return the pan to the heat and add the remaining EVOO, 1 turn of the pan, the onion and garlic and cook until tender, 2 to 3 minutes. Add the tomatoes, capers, olives and half the parsley; toss. Spoon one quarter of the sauce onto each plate, set the tuna on top and sprinkle with the lemon juice and remaining parsley.
