Photo of Grilled tuna provencal by WW

Grilled tuna provencal

Total Time
20 min
10 min
10 min
Oozing with delicious French flavor, this one-dish meal comes together in just 20 minutes. The entire meal is made in one pan, making clean up simple. The secret to cooking with a grill pan is preheating the pan for at least five minutes to ensure that there aren't any hot spots that allow parts of the meat to overcook while not cooking other parts. If you're unsure as to whether the grill pan is hot enough, drop a half teaspoon of water on there and see if it evaporates. This dish tastes wonderful over steamed spinach or a bed of rice.


Uncooked tuna

1 pound(s), about 1- to 1 1/2-in thick

Sea salt

¾ tsp, divided

Black pepper

¾ tsp, freshly ground, divided

Fresh tomato(es)

2½ cup(s), diced


1 Tbsp, fresh, minced


2 medium clove(s), minced

Fresh parsley

2 Tbsp, fresh, minced


6 large, pitted and chopped

Olive oil

1 Tbsp

Cooking spray

3 spray(s)

Red wine

2 fl oz




  1. Wash tuna and pat dry. Rub 1/4 teaspoon each salt and pepper over tuna; set aside.
  2. In a separate bowl, combine tomatoes, rosemary, garlic, parsley, olives, oil and remaining 1/2 teaspoon each salt and pepper; set aside.
  3. Coat a heavy grill pan with cooking spray and set over medium-high heat. When pan is almost smoking, cook tuna for 2 to 3 minutes per side for rare (or a minute longer per side for more well done). As soon as tuna is cooked, remove it to a serving plate and tent it with aluminum foil to keep warm.
  4. Add wine, tomato mixture and sugar to hot pan; cook, scraping bottom of pan frequently, until tomato mixture reduces to about 2 cups and alcohol has cooked off, about 2 to 3 minutes.
  5. Remove foil from tuna, thinly slice it and serve with tomato mixture over top. Yields about 1/4 pound tuna and 1/2 cup sauce per serving.