Seared Tuna Nicoise
Servings
2Serving size
4 ounces fish with vegetablesThis recipe can be multiplied and is great served chilled.
Ingredients
| 2 quart Water |
| 12 ounces Red potatoes (cut into 1/2 inch dice) |
| 6 ounces Green beans (trimmed; left whole) |
| 2 Tbsp. Olive oil |
| 1 Tbsp White wine vinegar |
| 1 Small Shallots, raw (minced) |
| 2 large black olives (minced) |
| 8 cherry Grape or cherry tomatoes |
| 1 Tbsp. Fresh oregano (minced) |
| 1 Tbsp. Fresh parsley (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 spray Spray olive oil |
| 8 ounces Fresh tuna (2 4-ounce steaks) |
Instructions
When the potatoes are al dente, scoop them out of the water to a strainer. Add the green beans to the remaining hot water and blanch until slightly tender.
While the beans are cooking, place the olive oil, vinegar, shallot, olives, oregano, parsley, salt and pepper in a large glass bowl and whisk until blended.
Use the tip of a sharp knife and gently pierce the tomatoes with a single 1/8th inch slit for each. Add the tomatoes to the bowl. When the beans are done, drain them and place them in the glass bowl along with the potatoes. Toss to coat well. Place the bowl in the microwave and set the timer for 1 minute but don't start it just yet.
Wipe the skillet clean and place it over high heat. Spray lightly with olive oil and when the pan is hot add the tuna steaks. Sear for about 3 - 4 minutes on each side.
In the last minute of cooking, start the microwave to heat the sauce and veggies. When done place the tuna on a plate and top with the nicoise vegetables and sauce.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I was inspired to create this recipe from one that I came across in a magazine or cookbook. I can’t recall where, exactly, but I do remember that I didn’t like how that recipe was done. The only thing that I liked was the title (which was not Tuna Nicoise but something similar). I knew immediately what this recipe should be like and this is the result. It’s a little higher in fat than I usually target at almost 40% of the RDA, but there’s 12 grams of monounsaturated fat.
it really needs all that, though, to have the great fruity olive oil flavor come through in the vinaigrette. Choose the best quality oil you can for this recipe. You’ll be glad you did.