Tuna Provencale
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 1⁄2 lbs tuna steaks
- 1⁄2 cup flour
- salt and pepper
- 1 tablespoon oil
- 1 tablespoon butter
- 1 cup finely chopped green bell pepper
- 2 shallots, chopped finely
- 2 cloves garlic, chopped finely
- 1 (16 ounce) can diced tomatoes
- 4 ounces mushrooms, chopped
- 2 cups red wine
- 2 tablespoons finely chopped fresh parsley leaves
- 1 teaspoon dried oregano, crushed
- 1 teaspoon herbes de provence, crushed
- 4 cups cooked white rice
directions
- Preheat the oven to 350°F.
- Rinse the fish and pat it dry.
- Cut into approximately 1 1/2-inch chunks.
- Roll the fish in flour seasoned with salt and pepper.
- Heat the oil and butter in a large skillet and brown the fish on all sides.
- Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
- Add the remaining ingredients and heat through.
- Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
- Serve hot with the rice.
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Reviews
-
What a nice change from tuna on the grill. I did not have shallots or green pepper but added a Vidalia onion. I also substituted canned mushrooms for fresh. I cut back on the red wine, as we'd rather drink it than cook with it. In spite of my substitutions, this was really good and different. I will make it again with the proper ingredients next time!
RECIPE SUBMITTED BY
Dancer
Guelph, 0