Provençal tuna with sweet onions, peppers, and capers from Dinner in French: My Recipes by Way of France (page 162) by Melissa Clark

  • thyme
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute orange peppers for yellow peppers, and parsley for basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orange peppers for yellow peppers, and parsley for basil.

  • TinyCitiKitchen on June 23, 2025

    I love when I find something so simple that’s so satisfying! Beautiful balance of sweet and savory in a light-enough-for-a-heatwave dish (I finished in the toaster oven, keeping the kitchen nice & cool!). Tuna can be dry, but not when smothered in caramelized onions & peppers :) I was cooking for one, so I made half the tuna with all the veg. As well as two excellent dinners, that left me with a great lunch “bruschetta” for later in the week.

  • Lsblackburn1 on July 22, 2021

    Loved this. I used ahi tuna steaks and they needed more time - about 12 minutes. Served with couscous with pine nuts and dill, and that was a perfect combination.

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