Marco Pierre White's grilled tuna steaks `a la Niçoise' recipe
This is a dish is a play on the classic ‘salade niçoise’ from the region of Nice in France. There’s no real skill to it. It’s just an assembly of good ingredients that work very well together. There’s no recipe for this dish, so if you don’t like black olives, leave them out. If you don’t have capers that doesn’t mean you can’t make the dish.
Ingredients
- 4 200g Tuna steaks
- 1 Fish stock cube
- 200 g Cherry tomatoes
- 100 g Green olives
- 100 g Black olives
- 2 tbsp Capers
- 7 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 handful Fresh herbs to garnish (e.g. parsley, coriander, basil)
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Cut the olives into `petals', about three per olive. Put them in a large bowl with the capers. Slice the cherry tomatoes in half and add them to the bowl. Make this `niçoise' garnish an hour before if you can, just to take the chill out of the tomatoes if they have been refrigerated.
- Combine the garnish with a dressing made up of one part lemon to three parts olive oil.
- Pre-heat the griddle pan. The secret to grilling at home is to make sure the pan is very hot as the last thing you want is your steak sticking to the pan. While it heats up, season the tuna steak with a paste made of a tablespoon of olive oil combined with one Fish Stock Cube. Massage it into each tuna steak on both sides.
- Place the steaks on the pan. To cook them so they're still rare in the middle, it will take about two minutes on each side for tuna steaks that are about an inch thick. Take them off the heat to cook the second side, as there will be enough residual heat left in the pan.
- Spoon over the garnish, draining off the oil.
Also worth your attention:
More recipes from Marco Pierre White
Inside Marco Pierre White’s fiery kitchen
Recipe courtesy of Knorr