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Grilled Niçoise Tuna Steaks
© Quentin Bacon

Grilled Niçoise Tuna Steaks

  • ACTIVE: 15 MIN
  • SERVINGS: 10

Salade Niçoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.

  1. 1/2 cup extra-virgin olive oil
  2. 1/2 cup dry white wine
  3. 2 1/2 tablespoons dijon mustard
  4. 1 tablespoon coarsely chopped thyme leaves
  5. 1 tablespoon plus 1 teaspoon ground fennel
  6. 2 large shallots, coarsely chopped
  7. Ten 1-inch-thick tuna steaks (8 ounces each)
  8. Kosher salt and freshly ground pepper
  1. In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.
  2. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.
Notes A Niçoise salad isn't complete without the traditional accompaniments: mixed olives, anchovies, hard-boiled eggs and steamed potatoes tossed with olive oil and fresh herbs. Serve With Green Bean–Tomato Salad with Herbs

Suggested Pairing

The French Riviera is famous for fragrant, light-bodied, dry rosés made from Carignane, Cinsaut, Grenache and Mourvèdre grapes. Look for one with crisp acidity and fresh berry flavors.



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