George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST
Grilled Tuna “Nicoise Style”by
Grilled Tuna “Nicoise Style”by
Grilled Tuna “Nicoise Style”by

Grilled Tuna “Nicoise Style”

Grilled Tuna “Nicoise Style”

Serves: 4


4 x 160g Tuna steaks thick cut

400g New potatoes, cooked & sliced

200g Plum tomatoes chopped

115g fine French beans, topped, cooked & cooled

2 each Little gem lettuce quartered

120g Red onion, finely sliced

8 Anchovie fillets cut into thin strips

4 each Soft boiled eggs peeled & halved

20 each Black olives

8 Basil leaves, ripped 

For the dressing & Marinade

100ml Extra virgin olive oil

25ml Aged red wine vinegar

10 Freshly chopped parsley

5g Freshly snipped chives

2 Garlic cloves, peeled and finely chopped

Maldon sea salt & black pepper




To make the dressing, whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt & pepper. Season tuna and place in a shallow dish and pour over half of the dressing, cover and chill for 1-2 hours to allow the fish to marinade, turn in the marinade from time to time. Heat a griddle pan or a barbecue until very hot, remove the tuna steaks for 3-4 mins on each side, less if you prefer pink, keep hot 

To Serve

Take 4 plates and arrange the little gems (1/2 a head per person), onion, tomatoes, potato, beans and anchovies, season. Top with tuna steaks and drizzle over the remaining dressing the finish by adding the eggs, olives & basil 

Chefs note

Serve with catalan grilled bread