Recipe: St. Remy Tuna (well, sort of)

Recipe Source: Doeser, Linda.  Fish & Shellfish: Superb Ways with Seafood.  Anness Publishing Ltd., London, 2003 p. 148

 

This is an amazingly easy recipe to throw together.  I make it fairly frequently, because it's very healthy and very quick to cook.  I typically make several changes to the original.  First, I use frozen tuna steaks.  Second, I use minced jarred garlic.  Third, I used canned diced tomatoes.  Fourth, instead of dried herbes de Provence, I used a mix of thyme, oregano and nigella.  As a result, it comes together quickly and tastes wonderful.  On this most recent pass, I also added about half a jar of marinated artichoke hearts that I rescued from the trash pile at camp this year.  This gave the recipe a little variation and added more vegetables to boot. 

 

Not Really St. Remy Tuna (serves 2; approx. cost per serving not available)

2 frozen tuna steaks, thawed

2 tablespoons olive oil

6 tablespoons minced jarred garlic

1/4 cup white wine

1 14 oz can diced tomatoes

1/2 jar marinated artichoke hearts, probably about 2/3 cup

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon nigella seeds

Kosher salt and black pepper to taste

Equipment:

• Large skillet

1. Season the tuna steaks with salt and pepper.
2. Heat the oil over high heat in the skillet.
3. Add the tuna steaks and press down gently, then reduce the heat to medium.  Cook 6 - 8 minutes, turning once. 
4. Transfer the steaks to a serving platter and cover to keep warm.  If your oven has a warming drawer, this would be the time to use it. 
5. Add the garlic to the pan and cook around 20 seconds. 
6. Pour in the wine and cook until it reduces by about half. 
7. Add the tomatoes, artichoke hearts and herbs.  Cook 2 - 3 minutes until bubbling.
8. Pour the mixture over the tuna steaks and serve. 

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