Cold Tuna Nicoise Recipe

Name: Cold Tuna Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 pounds fresh tuna; 4-6 cloves garlic, sliced; 12 anchovy fillets; Olive oil; 2 teaspoons basil; 3-4 onions, sliced; 3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes; 2 small green peppers, chopped; 1 tablespoon salt; 1 bay leaf; Red wine; 1/2 cup black olives

Servings: persons

3-4 pounds fresh tuna
4-6 cloves garlic, sliced
12 anchovy fillets
Olive oil
2 teaspoons basil
3-4 onions, sliced
3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
2 small green peppers, chopped
1 tablespoon salt
1 bay leaf
Red wine
1/2 cup black olives

1
Make gashes in the tuna and insert garlic slices and anchovy fillets.
2
Rub well with oil and basil and let it stand 2 hours in the refrigerator.
3
Sear the tuna in olive oil.
4
Add the onions, tomatoes, peppers, seasonings and wine.
5
Cover and braise the fish 1 1/2 hours.
6
Add olives to the sauce and serve hot.
7
Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish.
8
Cool and chill.
9
Cut the fish in paper-thin slices and serve with the reduced sauce.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3-4 pounds fresh tuna, 4-6 cloves garlic, sliced, 12 anchovy fillets, Olive oil, and more.

Yes, Cold Tuna Nicoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Tuna Nicoise

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