- Total Time
The slow cooker works its magic on this delicious sauce, then the fish goes in at the very end of cooking.
no salt added diced tomatoes28 oz
uncooked fennel bulb(s)2 cup(s), chopped
uncooked zucchini1 ½ cup(s), chopped
uncooked bell pepper(s)1 item(s), medium, yellow, chopped
canned or bottled pickled green olive(s)6 item(s), pitted
anchovies canned in oil drained1 item(s), minced, optional
Worcestershire sauce2 tsp
capers1 tsp, drained, rinsed, and chopped
crushed red pepper flakes½ tsp
dried oregano½ tsp
dried thyme½ tsp
uncooked yellowfin tuna16 oz, four 4-ounce steaks
- Stir the tomatoes, fennel, zucchini, bell pepper, olives, anchovy if using, Worcestershire sauce, capers, red pepper flakes, oregano, and thyme in a 5- to 6-quart slow cooker. Cover and cook on low for 6 hours. The sauce can stay on the keep-warm setting at this point, covered, for 3 hours.
- Nestle the tuna steaks into the mixture. Turn the slow cooker to high, cover, and cook for 15 minutes for medium. Serve in bowls with the sauce ladled over the steaks.
- Serving size: 1 tuna steak with 1 cup vegetables and sauce.