RECIPE

© Quentin Bacon

Grilled Niçoise Tuna Steaks

• Recipe by Melissa Rubel Jacobson

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.

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Ingredients

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

Directions

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.