Tuna With Provençal Vegetables

Ingredients

• 1/2 cup extra-virgin olive oil
• 1 pound zucchini, halved lengthwise and thinly sliced
• 1 red bell pepper, cut into thin strips
• 1/2 small red onion, thinly sliced
• 4 thyme sprigs
• 4 garlic cloves—2 thinly sliced, 2 halved
• Salt and freshly ground pepper
• 1 tomato, coarsely chopped
• 1 small fennel bulb—halved, cored and sliced paper-thin
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1 tablespoon drained capers
• Four 5-ounce tuna steaks, cut 1 inch thick

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