Tuna fillet with vegetables and herbs

Tuna fillet with vegetables and herbs

  • Minutes: 20
  • Servings: 4


  • 500 g tuna fillet
  • 200 g mushrooms
  • 2 peppers, red and green
  • 2 onions
  • 2 zucchinis
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • 4 tablespoons olive oil
  • 200 g tomato puree
  • 100 ml vegetable broth
  • 60 g black olives pitted
  • Sea-salt
  • Pepper from the grinder


  1. Wash the tuna, pat dry and dice. Clean the mushrooms and, depending on their size, leave whole or halve. Wash, halve, clean and chop the peppers. Peel the onions and cut into slices. Wash, clean and slice the zucchini. Peel the garlic and chop into fine slithers. Wash the herbs and shake dry, peel off the leaves and chop.
  2. In a large pan, heat 2 tablespoons of oil, fry the tuna, turn it and remove it. Stir fry one at a time, the roast onions, garlic, zucchini, peppers and mushrooms with the rest of the oil for 3-4 minutes. Stir in the tomato puree and broth, season with rosemary, thyme, salt and pepper and simmer for another 3-4 minutes. Add the tuna again and leave til done. Sprinkle the olives over it, season with salt and pepper and serve.