Provencal Tuna Recipe

Prepare tuna

If using fresh tuna steaks, pat them dry with paper towels. Rub both sides with 1 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. If using canned tuna, drain well and set aside; warm gently in a skillet with 1 tbs olive oil for 1–2 minutes to remove chill.

Cook tuna

Heat a heavy skillet or grill pan over medium-high heat until shimmering. Add remaining 1 tbs olive oil and place tuna steaks in the pan. For rare tuna, sear 1.5–2 minutes per side; for medium, sear 3 minutes per side. Do not overcook — tuna should remain moist. Transfer cooked tuna to a plate and let rest 2–3 minutes, then slice into 1/2-inch thick medallions. If using canned tuna, simply flake gently and keep warm.

Prepare vegetables

While the tuna rests or cooks, place the chopped tomatoes in a fine sieve and let drain 5 minutes to remove excess juice (reserve juice for soups). Combine drained tomatoes, diced red pepper, minced red onion or shallot, and minced garlic in a medium bowl.

Assemble Provencal topping

Add the rinsed capers, chopped kalamata olives, chopped parsley, and thyme to the bowl with the vegetables. Whisk together lemon juice, red wine vinegar, and 3 tbs extra virgin olive oil in a small bowl, then pour over the tomato mixture. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Stir gently to combine. Taste and adjust acidity or salt — add another 1/2 tbs lemon juice or a pinch of salt if needed. Let the mixture sit 5–10 minutes so flavors meld.

Warm slightly (optional)

If you prefer a warm topping, gently warm the mixture in a skillet over low heat for 2–3 minutes, stirring — do not boil; this softens the vegetables while keeping freshness.

Place sliced tuna medallions on a serving platter or individual plates. Spoon a generous amount of the Provencal topping over each tuna portion so some topping spills onto the plate.

Garnish with extra chopped parsley or microgreens and serve with lemon wedges on the side. Offer crusty bread or steamed new potatoes to soak up the sauce. Serve immediately while tuna is warm and topping is fresh.