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Garlic and Herb Tuna Steak with Nicoise Inspired Salad
Seared tuna steak seasoned with garlic and herbs, served with a salad inspired by Niçoise.
Ingredients
Recipe Steps
1
Begin by marinating the tuna. For the marinade:
Juice two lemons in grating bowl.
Grate 2 cloves of garlic into the lemon juice.
Add 1tbsp Dijon mustard, a small handful of chopped fennel fronds and a small handful of chopped flat leaf parsley.
Mix well.
Juice two lemons in grating bowl.
Grate 2 cloves of garlic into the lemon juice.
Add 1tbsp Dijon mustard, a small handful of chopped fennel fronds and a small handful of chopped flat leaf parsley.
Mix well.
2
Gently press the tuna steaks onto the points of the bowl, covering in the marinade.
3
Prepare the salad:
Blanch 1 bunch of asparagus.
Hard boil and peel, and quarter 4 eggs.
Slice tomatoes.
Blanch 1 bunch of asparagus.
Hard boil and peel, and quarter 4 eggs.
Slice tomatoes.
4
Make the dressing:
Using a grater bowl, grate 1 clove of garlic in a dash of olive oil.
Juice 2 lemons.
Add 2tbsp red wine vinegar, 1tbspT Dijon mustard, 1tbsp capers, chopped scallion and remaining olive oil.
Mix with wooden spoon, breaking up the capers a bit.
Using a grater bowl, grate 1 clove of garlic in a dash of olive oil.
Juice 2 lemons.
Add 2tbsp red wine vinegar, 1tbspT Dijon mustard, 1tbsp capers, chopped scallion and remaining olive oil.
Mix with wooden spoon, breaking up the capers a bit.
5
Broil the tuna:
VERY IMPORTANT - Do not broil in marinating bowl.
Broil for 2-3 minutes each side.
Slice & arrange the salad on a platter.
It’s traditional to use Nicoise olives, but I substituted with black olives. Top with the dressing, gather your family and dig in!
VERY IMPORTANT - Do not broil in marinating bowl.
Broil for 2-3 minutes each side.
Slice & arrange the salad on a platter.
It’s traditional to use Nicoise olives, but I substituted with black olives. Top with the dressing, gather your family and dig in!
