This classic Mediterranean dish brings together the rich, savory flavor of broiled tuna with the bright, acidic crunch of fresh greens and vegetables. The salad is anchored by a robust relish made from diced plum tomatoes, briny olives, capers, and anchovies, which adds a deep umami punch. Tossed with a simple cider vinegar and olive oil dressing, the chicory and watercress provide a refreshing contrast to the hearty fish. It is an elegant yet simple meal, perfect for warm summer evenings or a light yet satisfying weeknight dinner. The combination of textures&# 226;ÂÂfrom the tender tuna to the crisp greens and juicy tomatoesâÂÂmakes this a crowd-pleaser that feels both homey and refined.
Fresh Tuna Nicoise – Gh_9405
Description
This classic Mediterranean dish brings together the rich, savory flavor of broiled tuna with the bright, acidic crunch of fresh greens and vegetables. The salad is anchored by a robust relish made from diced plum tomatoes, briny olives, capers, and anchovies, which adds a deep umami punch. Tossed with a simple cider vinegar and olive oil dressing, the chicory and watercress provide a refreshing contrast to the hearty fish. It is an elegant yet simple meal, perfect for warm summer evenings or a light yet satisfying weeknight dinner. The combination of textures&# 226;ÂÂfrom the tender tuna to the crisp greens and juicy tomatoesâÂÂmakes this a crowd-pleaser that feels both homey and refined.Ingredients
Directions
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Preheat the broiler according to your manufacturer's instructions.
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Peel, seed, and dice the plum tomatoes.
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Pit the olives and coarsely chop them.
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Coarsely chop the anchovy fillets.
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In a medium bowl, combine the diced tomatoes, chopped olives, chopped anchovies, capers, and chopped parsley; set aside.
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In a small cup, mix together the dried thyme, coarsely ground black pepper, 1 tablespoon of olive oil, and 1 teaspoon of salt.
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Rub the herb mixture evenly over both sides of the tuna steaks.
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Spray the rack in a broiling pan with nonstick cooking spray.
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Arrange the tuna steaks on the prepared rack.
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Place the broiling pan at the closest position to the heat source and broil the tuna for 8 to 10 minutes, turning the steaks once, until they just lose their pink color throughout.
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Meanwhile, in a large bowl, whisk together the cider vinegar, 1 tablespoon of olive oil, and 1/4 teaspoon of salt.
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Add the hearts of chicory and watercress to the dressing and toss gently to coat.
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To serve, arrange the dressed greens on 4 dinner plates.
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Place a tuna steak on top of the greens on each plate.
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Spoon the tomato-olive relish over the tuna steaks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 368.8kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.6g3%
- Cholesterol 99.0mg33%
- Sodium 1085.5mg46%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 1.5g6%
- Sugars 2.6g
- Protein 79.1g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Timing: Start preparing the vegetables and marinade about 45 minutes before serving to allow flavors to meld.
Cooking Tip: Broiling times may vary depending on your oven. Check the tuna carefully to avoid overcooking; it should be opaque but still moist.
Substitutions: You can substitute the chicory with mixed greens or arugula if preferred. If you dislike anchovies, you can omit them, though they add significant depth to the relish.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. The tuna is best served fresh.
