Grilled Tuna “Nicoise Style”

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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