- 1 1/2 lbs. tuna steaks, about 11/4 inches thick
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, minced
- 1/2 tsp herbes de Provence
- 2 anchovy fillets
- 1 tbsp red wine vinegar
- 1 tbsp chopped fresh parsley
Makes 4 Servings
- Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tuna 2-3 minutes per side for medium-rare. Transfer to a cutting board.
- In a small saucepan, heat oil over medium-low heat. Add garlic and cook, stirring with a wooden spoon, until softened but not browned, about 1 minute. Add herbes de Provence and anchovies, mashing anchovies with the back of a wooden spoon until they break up, about 30 seconds. Remove the pan from the heat and stir in vinegar and parsley. Transfer anchovy sauce to a small bowl.
- Thinly slice tuna, divide among 4 plates, and drizzle anchovy sauce. Serve warm.
WW POINTS VALUE: 5 pts
Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This French dish can be made in less than 30 minutes and it's delicious. Herbes de Provence is a dried herb blend that is commonly used in southern France that often includes basil, fennel seed, lavender, marjoram, summer savory, rosemary and thyme. You can make your own version and keep it in a jar in your pantry with other spices if you can't find this spice in the grocery store. When you're cooking tuna steak, cook it like it's steak because it can get overcooked easily. I have really come to like anchovies when they're well blended. The Provencal Anchovy sauce is delicious on top of the tuna and can go on top of any fish, meat, chicken or even in a salad if you like.