Niçoise-Style Grilled Tuna
Seared tuna steaks served with grilled green beans, tomatoes, and a mustard-shallot vinaigrette.
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Ingredients
- 2 pieces Ahi tuna steaks (1-inch thick)
- 8 ounces Fresh green beans (trimmed)
- 1 cup Cherry tomatoes (halved)
- 1/4 cup Extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 small Shallot (finely minced)
- 1/4 cup Kalamata olives (pitted)
- 2 large Hard-boiled eggs (quartered)(optional)
- 2 tablespoons Fresh parsley (chopped)
Instructions
- 1
Whisk together the minced shallot, Dijon mustard, red wine vinegar, and 3 tablespoons of olive oil to create the vinaigrette; season with salt and pepper.
- 2
Toss the green beans in a small amount of olive oil and salt, then place them on a hot grill or grill pan for 4-5 minutes until tender-crisp and charred.
- 3
Brush the tuna steaks with olive oil and season generously with salt and cracked black pepper on both sides.
- 4
Sear the tuna on a high-heat grill for approximately 2 minutes per side for a perfect medium-rare center.
- 5
Remove the tuna from the grill and let it rest for 3 minutes before slicing into thick strips.
- 6
In a large bowl, gently toss the grilled green beans, cherry tomatoes, and olives with half of the prepared vinaigrette.
- 7
Arrange the vegetable mixture on a platter, top with the sliced tuna and hard-boiled eggs.
- 8
Drizzle the remaining vinaigrette over the tuna and garnish with fresh parsley before serving.
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