Welcome to a culinary adventure featuring marinated broiled tuna with Sauce Niçoise—a tantalizing dish that brings together the succulent flavors of fresh tuna and the vibrant Mediterranean flair of Sauce Niçoise. Join us as we dive into the art of preparing this exquisite seafood masterpiece, perfect for impressing guests or indulging in a gourmet meal at home.
Marinated Broiled Tuna With Sauce Nicoise Ingredients
- 4 (6-ounce) center-cut tuna steaks, about 1-inch thick
- 6 tablespoons olive oil, divided
- 4 sprigs fresh thyme (or 2 teaspoons dried)
- 2 crumbled bay leaves
- 4 small sprigs fresh rosemary (or 2 teaspoons dried)
- 1/8 teaspoon red pepper flakes
- 4 ripe plum tomatoes
- 1/2 cup sliced fennel
- 1/2 cup sliced red onion
- 2 teaspoons coarsely chopped garlic
- 4 pitted black olives
- 2 teaspoons grated lemon rind
- 2 tablespoons red wine vinegar
- 4 tablespoons coarsely chopped fresh basil or parsley
- Salt and freshly ground pepper to taste
Directions
Step 1: Preheat broiler or outdoor grill to high.
Step 2: Place 4 (6-ounce) center-cut tuna steaks in a dish. Season both sides with salt and pepper to taste. Brush both sides with 2 tablespoons olive oil. Add 4 sprigs fresh thyme (or 2 teaspoons dried), 2 crumbled bay leaves, 4 small sprigs fresh rosemary (or 2 teaspoons dried) and 1/8 teaspoon red pepper flakes. Cover with plastic wrap and let stand for 20 minutes.
Step 3: Boil a pan of water. Place 4 ripe plum tomatoes in the boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
Step 4: In a small saucepan over medium-high heat, place 4 tablespoons olive oil. When hot, add 1/2 cup sliced fennel, 1/2 cup sliced red onion and 2 teaspoons coarsely chopped garlic. Cook briefly until wilted. Add the tomatoes, 4 pitted black olives, 2 teaspoons grated lemon rind and 2 tablespoons red wine vinegar. Cover and simmer for 5 minutes.
Step 5: Transfer the fennel mixture to a blender or food processor fitted with a blade attachment. Add 3 tablespoons chopped fresh basil and blend 5 to 7 seconds, taking care that the sauce remains coarse. Transfer sauce to a saucepan, season with salt and pepper, to taste, reheat briefly. Keep warm.
Step 6: If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 2 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 2 minutes longer, or to desired doneness.
Step 7: If grilling, place the steaks on a hot grill, cover and cook 2 minutes. Turn the fish, cover and cook about 2 minutes or to desired doneness.
Step 8: Serve with prepared sauce around the fish and sprinkle with the remaining 1 tablespoon basil.