Grilled Rare Tuna Salad With Basil-Tapenade Vinaigr

Name: Grilled Rare Tuna Salad With Basil-Tapenade Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh tuna steak; Kosher salt and freshly ground black pepper; 1 tablespoons dried herbes de Provence; About 1 cup olive oil; 2 tablespoons capers in brine, rinsed and pressed dry between paper towels; 2 tablespoons; or store-bought black olive tapenade; 2 tablespoons white wine vinegar; 1/2 to 1 small garlic clove, grated, about 1/4 to 1/2 teaspoon; 10 basil leaves, thinly sliced, plus extra for the salad; 1 beefsteak tomato, thinly sliced; 1 head Bibb lettuce, torn; 1 lemon, quartered

Servings: persons

8 ounces fresh tuna steak
Kosher salt and freshly ground black pepper
1 tablespoons dried herbes de Provence
About 1 cup olive oil
2 tablespoons capers in brine, rinsed and pressed dry between paper towels
2 tablespoons
or store-bought black olive tapenade
2 tablespoons white wine vinegar
1/2 to 1 small garlic clove, grated, about 1/4 to 1/2 teaspoon
10 basil leaves, thinly sliced, plus extra for the salad
1 beefsteak tomato, thinly sliced
1 head Bibb lettuce, torn
1 lemon, quartered

1
Preheat a grill or grill pan over high heat for at least 10 minutes. Season the tuna liberally with salt, pepper, and herbes de Provence. Rub 1 tablespoon of olive oil all over the outside of the seasoned fish. Grill without until lightly seared and grill marks appear about 30 seconds. Flip and repeat on second side. Set aside.
2
Heat 1-inch of oil in a small saucepan until shimmering. Carefully add the capers (they will splatter) and fry until crisp and golden, about 1 minute. Drain on paper towel. (You can also just add the capers as they are, without frying).
3
To make the vinaigrette, whisk together 2 tablespoons of olive oil, the tapenade, vinegar, garlic, sliced basil leaves, and salt and pepper.
4
To assemble the salad, arrange the tomatoes on the bottom of a serving dish. Scatter the lettuce on top, and then some whole basil leaves. Slice the tuna about 1/2 to 3/4-inch thick, and arrange over the lettuce and basil. Drizzle the vinaigrette all over, and crown with the capers. Serve the lemon quarters on the side.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 8 ounces fresh tuna steak, Kosher salt and freshly ground black pepper, 1 tablespoons dried herbes de Provence, About 1 cup olive oil, and more.

Yes, Grilled Rare Tuna Salad With Basil-Tapenade Vinaigrette Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Rare Tuna Salad With Basil-Tapenade Vinaigrette Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions