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.
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