Best 4 Marinated Broiled Tuna Steaks With Sauce Nicoise Recipes

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**Marinated Broiled Tuna Steaks with Sauce Nicoise: A Delightful Culinary Journey**

Indulge in the delectable flavors of marinated broiled tuna steaks, expertly paired with the vibrant Sauce Nicoise in this culinary masterpiece. Discover a symphony of textures and tastes as you savor the tender, juicy tuna, complemented by the tangy, aromatic sauce. This dish promises an unforgettable dining experience, whether you're a seasoned foodie or a home cook seeking culinary adventures. Embark on a culinary journey with our carefully curated recipes, offering step-by-step instructions, detailed ingredient lists, and insightful cooking tips. Prepare to tantalize your taste buds with this exquisite dish that combines the best of seafood and French cuisine.

Here are our top 4 tried and tested recipes!

MARINATED BROILED TUNA WITH SAUCE NICOISE



Marinated Broiled Tuna With Sauce Nicoise image

Succulent, seared tuna is served with a sauce full of the flavors of classic Nicoise salad-ripe tomato, olives, lemon peel, garlic and onion. Serve this dish alongside a traditional salad, or with couscous or quinoa.This recipe is adapted from Pierre Franey and The New York Times. It was originally published in the South Florida Sun Sentinel.

Categories     Entrees

Time 39m59S

Yield 4

Number Of Ingredients 15

4 (6-ounce) center-cut tuna steaks, about 1-inch thick
6 tablespoon olive oil, divided
4 sprigs fresh thyme (or 2 teaspoons dried)
2 crumbled bay leaves
4 small sprigs fresh rosemary (or 2 teaspoons dried)
1/8 teaspoon red pepper flakes
4 ripe plum tomatoes
1/2 cup sliced fennel
1/2 cup sliced red onion
2 teaspoon coarsely chopped garlic
4 pitted black olives
2 teaspoon grated lemon rind
2 tablespoon red wine vinegar
4 tablespoon coarsely chopped fresh basil or parsley
salt and freshly ground pepper to taste

Steps:

  • Step 1: Preheat broiler or outdoor grill to high.
  • Step 2: Place 4 (6-ounce) center-cut tuna steaks in a dish. Season both sides with salt and pepper to taste. Brush both sides with 2 tablespoons olive oil. Add 4 sprigs fresh thyme (or 2 teaspoons dried), 2 crumbled bay leaves, 4 small sprigs fresh rosemary (or 2 teaspoons dried) and 1/8 teaspoon red pepper flakes. Cover with plastic wrap and let stand for 20 minutes.
  • Step 3: Boil a pan of water. Place 4 ripe plum tomatoes in the boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
  • Step 4: In a small saucepan over medium-high heat, place 4 tablespoons olive oil. When hot, add 1/2 cup sliced fennel, 1/2 cup sliced red onion and 2 teaspoons coarsely chopped garlic. Cook briefly until wilted. Add the tomatoes, 4 pitted black olives, 2 teaspoons grated lemon rind and 2 tablespoons red wine vinegar. Cover and simmer for 5 minutes.
  • Step 5: Transfer the fennel mixture to a blender or food processor fitted with a blade attachment. Add 3 tablespoons chopped fresh basil and blend 5 to 7 seconds, taking care that the sauce remains coarse. Transfer sauce to a saucepan, season with salt and pepper, to taste, reheat briefly. Keep warm.
  • Step 6: If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 2 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 2 minutes longer, or to desired doneness.
  • Step 7: If grilling, place the steaks on a hot grill, cover and cook 2 minutes. Turn the fish, cover and cook about 2 minutes or to desired doneness.
  • Step 8: Serve with prepared sauce around the fish and sprinkle with the remaining 1 tablespoon basil.

Nutrition Facts : ServingSize 1 serving, Calories 404 calories, Sugar 3 g, Fat 22 g, Carbohydrate 8 g, Cholesterol 66 mg, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, Sodium 701 mg

MARINATED TUNA STEAK



Marinated Tuna Steak image

This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.

Provided by LINKYJ

Categories     Seafood     Fish     Tuna

Time 51m

Yield 4

Number Of Ingredients 9

¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 (4 ounce) tuna steaks

Steps:

  • In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g

MARINATED BROILED TUNA STEAKS WITH SAUCE NICOISE



Marinated Broiled Tuna Steaks With Sauce Nicoise image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 center-cut tuna steaks about an inch thick and 6 ounces each
Salt and freshly ground pepper to taste
6 tablespoons olive oil
4 sprigs fresh thyme or 2 teaspoons dried
2 crumbled bay leaves
4 small sprigs fresh rosemary or 2 teaspoons dried
1/8 teaspoon red pepper flakes
4 ripe plum tomatoes
1/2 cup sliced fennel
1/2 cup sliced red onions
2 teaspoons coarsely chopped garlic
4 pitted black olives
2 teaspoons grated lemon rind
2 tablespoons red wine vinegar
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Preheat broiler to high or turn on charcoal outdoor grill.
  • Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
  • Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
  • Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
  • Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
  • If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
  • If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

NICOISE SALAD WITH GRILLED, OLIVE-OIL- MARINATED TUNA



Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 12-ounce tuna steak, about 1 inches thick
Kosher salt and freshly ground black pepper to taste
3/4 cup olive oil
4 cloves garlic, thinly sliced
1 pound small Yukon Gold potatoes, scrubbed
1/2 pound green beans or wax beans, ends trimmed
1 tablespoon lemon juice
1 clove minced garlic
1 large tomato, seeded and chopped
1/2 cup chopped parsley
1/3 cup nicoise or other black olives, pitted and sliced

Steps:

  • Prepare a charcoal grill or preheat a broiler. Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side. Transfer the tuna to a small bowl and add the olive oil and sliced garlic. Cover and refrigerate for at least 6 hours or overnight.
  • Place the potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes. Drain, cool and slice the potatoes. Set aside.
  • Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans. Cook until the beans just begin to become tender, about 3 minutes. Drain the beans and immediately plunge them into a large bowl of cold water. When cooled, drain the beans and chop them in half if they are large. Set aside.
  • Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest. Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper. Add the potatoes, beans, tomato, parsley and olives. Toss well and season to taste with more salt and pepper. Using a sharp knife, slice the tuna on the bias into thin slices. Lay the slices carefully over the vegetables and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 837 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose fresh, high-quality tuna steaks. Look for steaks that are firm to the touch and have a bright red color.
  • Marinate the tuna steaks for at least 30 minutes, or up to overnight. This will help to infuse them with flavor and make them more tender.
  • Use a hot grill or broiler to cook the tuna steaks. This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
  • Cook the tuna steaks for no more than 4-5 minutes per side, or until they are cooked to your desired doneness. Overcooking will make the fish dry and tough.
  • Serve the tuna steaks immediately with your favorite sauce, such as Sauce Nicoise.

Conclusion:

Marinated broiled tuna steaks with Sauce Nicoise is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tuna steaks are tender and flavorful, and the Sauce Nicoise is a light and refreshing accompaniment. This dish is sure to be a hit with your family and friends.

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