Tested and Perfected by Food and Wine Tuna with Proven&#231;al
Vegetables © Tina Rupp  Tuna with Provençal Vegetables    • FAST
Chef Way After chef Bruce Sherman poaches tuna in an exquisite
homemade tomato oil, he serves it alongside an array of
vegetables and homemade herbed pasta.  Easy Way Sear the tuna in
a garlicky oil, then serve it with sautéed vegetables, omitting
the pasta.    1. 1/2 cup extra-virgin olive oil   2. 1 pound
zucchini, halved lengthwise and thinly sliced   3. 1 red bell
pepper, cut into thin strips   4. 1/2 small red onion, thinly
sliced   5. 4 thyme sprigs   6. 4 garlic cloves—2 thinly sliced,
2 halved   7. Salt and freshly ground pepper   8. 1 tomato,
coarsely chopped   9. 1 small fennel bulb—halved, cored and
sliced paper-thin   10. 1/4 cup pitted kalamata olives, coarsely
chopped   11. 1 tablespoon drained capers   12. Four 5-ounce
tuna steaks, cut 1 inch thick   1. In a large, deep skillet,
heat 1/4 cup of the olive oil. Add the zucchini, bell pepper,
onion, thyme and sliced garl