TUNA NICOISE

Tuna Nicoise image

Provided by Pierre Franey

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
1/3 cup olive oil
2 tablespoons finely chopped parsley

Steps:

Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams