Slow cooker tuna Provençal
No salt added diced tomatoes
Uncooked fennel bulb(s)
2 cup(s), chopped
1½ 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 drained
1 item(s), minced, optional
1 tsp, drained, rinsed, and chopped
Crushed red pepper flakes
Uncooked yellowfin tuna
16 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.