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Yellowfin Tuna Nicoise
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 10 Min.
Cook Time: 4 Min.
What you need:
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4 tuna steaks
kosher salt to taste
cracked black pepper to taste
2 Tbsp. olive oil
8 oz. French cut green beans, ends trimmed and cooked
1 c. cherry tomatoes, cut in half
vinaigrette dressing, lemon or mustard
2 heads romaine lettuce, cut in half lengthwise
1 c. Kalamata or nicoise olives, pitted
4 eggs, hardboiled and sliced
herb goat cheese (optional)
fingerling potatoes, boiled and cut into quarters (optional)
asparagus spears, cooked (optional)
What to do:
1. Season the tuna on both sides with salt, pepper. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 min. on each side for medium rare. Remove from heat and slice thin. Set aside to cool.
2. In a medium bowl, toss the vegetables with vinaigrette dressing. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate.
3. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna.
4. Nicoise salad should be served at room temperature or cold.

Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Nutritional information:
Calories: 579;   Calories From Fat: 299;   Total Fat: 34g;   Saturated Fat: 5g;   Cholesterol: 263mg;   Total Carbs: 30g;   Protein: 42g;  
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