Grilled Tuna Steak With Provencal Vinaigrette

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Democracy Dies successful Darkness

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Fresh food prices are up, making a weeknight repast featuring beauteous reddish tuna steak rather dear. But adjacent frozen (and defrosted) tuna volition payment from the chunky, bright-tasting condiment you marque portion the grill heats up.

Serve with sauteed broccoli rabe oregon couscous.

Adapted from “Michael’s Genuine Food,” by Michael Schwartz and JoAnn Cianciulli (Clarkson Potter, 2011).

Ingredients

For the vinaigrette

1 ample tomato
12 pitted olives, specified arsenic Manzanilla
2 shallots
1 roasted reddish capsicum (from a jar)
1/4 cupful capers
Leaves from 2 stems thyme
1/2 lemon
1/2 spoon sherry vinegar
1/4 cupful extra-virgin olive oil
1/2 spoon kosher salt
1/4 spoon freshly crushed achromatic pepper

For the tuna

Four 6- to 8-ounce tuna steaks, 1 inch thick
3 tablespoons extra-virgin olive oil
Salt
Freshly crushed achromatic pepper
12 scallions oregon tiny outpouring onions

Nutritional Facts

Per serving

Calories
440
Fat
28 g
Saturated Fat
4 g
Carbohydrates
8 g
Sodium
750 mg
Cholesterol
75 mg
Protein
41 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Michael’s Genuine Food,” by Michael Schwartz and JoAnn Cianciulli (Clarkson Potter, 2011).

Tested by Bonnie S. Benwick.

Published April 19, 2011

Updated March 13, 2026