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Categories:
extra-virgin olive oil zucchini red bell pepper red onion thyme garlic salt tomato fennel bulbhalved olives capers
Viewed: 28 - Published at: 3 years agoIngredients
- 1/2 cup extra-virgin olive oil
- 1 pound zucchini, halved lengthwise and thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 small red onion, thinly sliced
- 4 thyme sprigs
- 4 garlic cloves2 thinly sliced, 2 halved
- Salt and freshly ground pepper
- 1 tomato, coarsely chopped
- 1 small fennel bulbhalved, cored and sliced paper-thin
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1 tablespoon drained capers
- Four 5-ounce tuna steaks, cut 1 inch thick
Method
- In a large, deep skillet, heat 1/4 cup of the olive oil.
- Add the zucchini, bell pepper, onion, thyme and sliced garlic and season with salt and pepper.
- Cook over high heat, stirring occasionally, until the vegetables are crisp-tender, about 7 minutes.
- Add the tomato, fennel, olives and capers, season with salt and pepper and cook, stirring, until the vegetables are tender, 2 to 3 minutes longer.
- Discard the thyme.
- In a medium skillet, heat the remaining 1/4 cup of oil with the halved garlic cloves.
- Season the tuna with salt and pepper, add it to the skillet and cook over moderate heat for 3 minutes, turning once.
- Cover the skillet and cook the tuna over very low heat for 2 minutes longer; the tuna should still be slightly rare in the center.
- Spoon the vegetables onto plates.
- Top with the tuna steaks and the browned garlic halves and serve.
