Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Slow cooker tuna Provençal

0
Points®
Total Time
6 hr 25 min
Prep
10 min
Cook
6 hr 15 min
Serves
4
Difficulty
Easy
The tomato-based sauce for this dish is a delicious combination of fresh vegetables, spices, and briny, salty flavor from olives, capers and anchovies. The slow cooker works its magic on the sauce and then the fish goes in at the very end of cooking. It's a fabulous one-pot meal that should be paired with a starch to help sop up the sauce. Rice or pasta would be great but other grains like farro or barley are also nice options. You can also use cauliflower or broccoli rice if you prefer.

Ingredients

No salt added canned diced tomatoes

28 oz

Uncooked fennel bulb

2 cup(s), chopped

Uncooked zucchini

1½ cup(s), sliced, chopped

Bell pepper

1 item(s), medium, yellow, chopped

Canned or bottled pickled green olives

6 olive(s), pitted

Anchovies packed in oil

1 item(s), minced, optional

Worcestershire sauce

2 tsp

Capers

1 tsp, drained, rinsed, and chopped

Crushed red pepper flakes

½ tsp

Dried oregano

½ tsp

Dried thyme

½ tsp

Uncooked yellowfin tuna

16 oz, four 4-ounce steaks

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1 tuna steak with 1 cup vegetables and sauce.

People Also Like

People Also Like