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Yellowfin Tuna Nicoise

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Recipe: Tuna fish

  • 4 (4-ounce) tuna steaks
  • kosher salt to taste
  • cracked black pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces French cut green beans, ends trimmed and cooked
  • 1 cup cherry tomatoes, cut in half
  • 1 cup Kalamata or nicoise olives, pitted
  • vinaigrette dressing, lemon or mustard
  • 2 heads romaine lettuce, cut in half lengthwise
  • 4 eggs, hard-boiled and sliced
  • herbed goat cheese (optional)
  • fingerling potatoes, boiled and cut into quarters (optional)
  • asparagus spears, cooked (optional)
  1. Season the tuna on both sides with salt, pepper.
  2. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 minutes on each side for medium-rare.
  3. Remove from heat and slice thin.
  4. Set aside to cool. 
  5. In a medium bowl, toss the vegetables with vinaigrette dressing.
  6. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate.
  7. Place the tuna steak on top of the greens.
  8. Drizzle a small amount of vinaigrette over the tuna and vegetables.
  9. If using goat cheese, crumble a small amount on top of the tuna.
  10. Nicoise salad should be served at room temperature or cold.
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