Slow cooker tuna Provençal

SmartPoints® value per serving
Total Time
6 hr 25 min
10 min
6 hr 15 min
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.


No salt added diced tomatoes

28 oz

Uncooked fennel bulb(s)

2 cup(s), chopped

Uncooked zucchini

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

Worcestershire sauce

2 tsp


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


  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.