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Tuna with fresh tomatoes

Snow peas


Total: 40 min


10 min


30 min


1 serving
  • 100 g Tuna
  • 100 g Snow peas
  • 1 Tomatoes
  • 0.5 Carrots
  • 0.5 Green peppers
  • 0.5 Leek whites
  • 1 Shallots
  • 2 strand Fresh basil
  • 50 g Tomato pulp
  • 1 pinch Herbes de Provence
  • 1 pinch basil powder
  • 1 pinch Sugar
  • 45 mL White wine
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove


  • Blanch and peel the tomatoes and cut them in quarters.
  • Rinse the peppers, remove the seeds and cut into strips.
  • Peel and slice the leek.
  • Peel the carrots and cut into rounds.
  • Peel and slice the shallot and garlic.
  • In a sauté pan, heat 2 tablespoons of olive oil and stir-fry the shallot for 1 minute over high heat.
  • Add the peppers, mix and brown for 1 minute.
  • Add the carrots, tomatoes and leek followed by the wine. Bring to a boil and leave it to reduce for 2 minutes.
  • Over medium heat, incorporate the tomato pulp, sugar, garlic and herbs.
  • Cover and simmer for 10 minutes.
  • Add the tuna fillet.
  • Cover and simmer for 15 minutes.
  • In the meantime, cook the snow peas as indicated on the package.
  • Drain, drizzle with a little olive oil, add salt, and mix.
  • Serve the tuna with fresh tomatoes sprinkled with basil leaves along with snow peas.

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