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Fish, Classics and bistro fare

Braised tuna with peas and carrots

Braised tuna with peas and carrots is a one-pot dish for 4 people, ready in an hour, with medium difficulty, for about €4.20 per person. The key to success is searing the tuna for just a few minutes before letting it finish cooking gently in the broth, so it stays juicy instead of drying out.

I've got an old-fashioned dish for you, a nice piece of tuna slowly braised in a pot with peas and carrots.

Braised tuna with peas and carrots
Total time
1 h
Difficulty
Medium
Cost per person
€4.20
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

This dish smells like old family kitchens, the kind of meal that simmers quietly on a Sunday while you get on with other things. The tuna, seared then braised in a pot, turns tender and soaks up the flavor of white wine, thyme and the browned bits from the vegetables. The peas and carrots bring color and a gentle sweetness that balances the fish nicely.

This is a recipe for days when you have a bit more time, not a rushed Tuesday night dinner. It works well for a family meal or for having people over without much fuss, with country bread on the side to soak up the sauce. It's a classic worth rediscovering, far from the idea that tuna is always dry or only good in a salad.

The ingredients

4 people

Fish counter

  • Thick tuna steak or roast 800 g

Fruits and vegetables

  • Carrots 4
  • Pearl onions or onions 8
  • Garlic 2 cloves
  • Thyme 3 sprigs

Pantry

  • Peasoften in the pantry 400 g
  • Dry white wineoften in the pantry 15 cl
  • Vegetable brothoften in the pantry 20 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Fish

The step by step recipe

  1. Take the tuna out of the fridge, season with salt and pepper, then peel the carrots and onions.

    Fish that's no longer chilled sears better and cooks more evenly.

  2. Brown the tuna on all sides in a pot with hot oil, then set it aside. 8 min

    Two minutes per side, just to color it, it will finish cooking gently later.

  3. In the same pot, cook the onions and sliced carrots with the garlic and thyme. 8 min

    Scrape up the browned bits at the bottom of the pot, they add flavor to the sauce.

  4. Deglaze with the white wine, add the broth and peas, put the tuna back in and cover.

    Pour the wine over the vegetables, not over the tuna, so it doesn't get soggy.

  5. Let it braise over low heat, slice the tuna and serve with the vegetables and sauce, with bread on the side. 25 min

    Let the tuna rest five minutes before slicing, it stays juicier that way.

Our tips to get it right

  • Pick a thick tuna steak, at least 4 cm, so it stays moist through braising instead of drying out.
  • Slice the carrots into even rounds so they cook at the same rate and turn tender without going mushy.
  • Taste the sauce before serving, the broth and wine can need a bit more salt depending on the brand.

The variations

  • Swap the tuna for a thick monkfish or cod fillet, cutting the braising time by a few minutes.
  • For a fish free version, replace the tuna with whole large button mushrooms, seared the same way.
  • To save time, use already cooked peas and shorten the braising to 15 minutes.

What to serve it with

  • Country bread for the sauce
  • Plain white rice
  • Glass of dry white wine

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Braised tuna doesn't freeze well since its texture turns stringy once thawed, so it's best eaten fresh. Reheat it gently in a pan or over low heat in the sauce, without letting it boil.

Questions about this dish

Can you make this dish ahead of time?

You can prepare the vegetables and sauce a few hours ahead. It's best to sear and braise the tuna just before serving so it stays moist.

Which cut of tuna should you use?

Pick a thick tuna steak or roast, at least 4 cm, from the firmer part of the fish. A thin piece can dry out during braising.

Can you replace the white wine?

Yes, you can use extra vegetable broth with a splash of lemon juice instead. The flavor will be a bit less complex but the recipe still works well.

Should the tuna be fully cooked through?

No, braised tuna tastes best when it's still slightly pink in the center, like a medium cooked fish. If it cooks too long, the flesh turns dry and harder to slice.

How long does it take to make a braised tuna with peas and carrots?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a braised tuna with peas and carrots?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised tuna with peas and carrots cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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