Tuna Nicoise
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4small skinless, boneless tuna steaks, about 1 inch thick and about 1½ pounds total weight
- 2tablespoons olive oil
- 8sprigs fresh thyme or ½ teaspoon dried
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons finely chopped green onions or scallions
- 1tablespoon finely chopped stuffed olives
- 1tablespoon finely chopped capers
- 2tablespoons balsamic vinegar
- Freshly ground pepper to taste
- 1teaspoon finely chopped anchovy fillets or anchovy paste
- ⅓cup olive oil
- 2tablespoons finely chopped parsley
The Fish Steaks
The Sauce
Nutritional analysis per serving (4 servings)
380 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 32 grams protein; 413 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
- Step 2
Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
- Step 3
As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
- Step 4
When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.
Private Notes
Comments
"Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side." Great. At what setting/temp? 6 minutes on high is a lot different than 6 minutes on low...
I make as written but grill the tuna, always to rave reviews. Perfect summer dinner party recipe served nicoise style with steamed hericot verts and tiny red potatoes, fresh tomatoes, cucumber, and arugula all lightly dressed in lemon vinaigrette.
Delicious. Beautiful piece of tuna cooked relatively rare. Used Kalamata olives and rinsed capers and anchovy before chopping. Served with roasted potatoes and a salad. I concur: restaurant quality meal.
Made per recipe except used greek olives. This was restaurant quality. My husband raves about it. Serving it at a dinner party this weekend with arugula, potatoes, and green beans!
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