Tuna Provencale Recipe | Food Network

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin, plus additional
• 1 teaspoon fennel seeds, plus additional
• 1 clove garlic, peeled and chopped
• 2 sprigs thyme, leaves only
• 1 lime, zest finely grated
• Freshly ground black pepper
• 2 (1-pound) tuna steaks
• 2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges
• 1 bulb fennel, trimmed and cut into 1/4-inch thick slices
• 2 small zucchini, trimmed and cut into 1/4-inch-thick slices
• 2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices
• Salt
• 12 fava beans, peeled
• 8 cherry tomatoes, halved
• 1 seedless orange, peeled and cut in segments
• 1 lemon, zest finely grated, flesh peeled, and cut in segments
• 4 sprigs basil, leaves only, washed
• 2 tablespoons Nicoise olives, pitted
• 1 tablespoon pistachios
• Vegetable oil
• Fleur de sel