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Fresh Tuna Nicoise – Gh_9405

Fresh Tuna Nicoise - Gh_9405 recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 368.8
Dietary: Gluten-free
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
  • 4 md Plum tomatoes (about 1 lb) Olive oil
  • 6 Mediterranean Olives Salt
  • 3 Canned Anchovy fillets 4 Tuna steaks, 1 inch thick
  • 2 tablespoons Capers -(about 6 oz each)
  • 2 tablespoons Chopped parsley
  • 2 tablespoons Cider vinegar
  • 1 teaspoons Dried thyme leaves 1/2 Bunch hearts of chicory
  • 1/2 teaspoons Coarsely ground black pepper 1/2 Bunch watercress
Directions
  1. 1
    Preheat the broiler according to your manufacturer's instructions.
  2. 2
    Peel, seed, and dice the plum tomatoes.
  3. 3
    Pit the olives and coarsely chop them.
  4. 4
    Coarsely chop the anchovy fillets.
  5. 5
    In a medium bowl, combine the diced tomatoes, chopped olives, chopped anchovies, capers, and chopped parsley; set aside.
  6. 6
    In a small cup, mix together the dried thyme, coarsely ground black pepper, 1 tablespoon of olive oil, and 1 teaspoon of salt.
  7. 7
    Rub the herb mixture evenly over both sides of the tuna steaks.
  8. 8
    Spray the rack in a broiling pan with nonstick cooking spray.
  9. 9
    Arrange the tuna steaks on the prepared rack.
  10. 10
    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.
  11. 11
    Meanwhile, in a large bowl, whisk together the cider vinegar, 1 tablespoon of olive oil, and 1/4 teaspoon of salt.
  12. 12
    Add the hearts of chicory and watercress to the dressing and toss gently to coat.
  13. 13
    To serve, arrange the dressed greens on 4 dinner plates.
  14. 14
    Place a tuna steak on top of the greens on each plate.
  15. 15
    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.

Keywords: tuna, nicoise, salad, mediterranean, tomatoes, olives, anchovies, capers, chicory, watercress, broiled, healthy, dinner, seafood, light, summer, easy, vegetables, fish, protein
Read it online: https://www.chefs-mate.com/recipe/fresh-tuna-nicoise-gh_9405/