Grilled Tuna Nicoise Recipe

Name: Grilled Tuna Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Chianti; 2 tablespoons white balsamic vinegar; 1 teaspoon granulated sugar; 2 tablespoons grapeseed oil; 6 (6 to 7-ounce) tuna steaks; Salt and freshly ground black pepper; 1/2 cup diced tomatoes; 3 tablespoons capers, drained; 1/4 cup pitted kalamata olives; 1 tablespoon minced garlic; 2 tablespoons thinly sliced fresh basil; 1 tablespoon minced fresh parsley; 1 pound orzo pasta, cooked; 1 cup spinach leaves; 1/2 cup (1 stick) unsalted butter, at room temperature; 1/4 cup cooked and thinly sliced pancetta; 1/4 cup grated Parmesan

Servings: persons

2 cups Chianti
2 tablespoons white balsamic vinegar
1 teaspoon granulated sugar
2 tablespoons grapeseed oil
6 (6 to 7-ounce) tuna steaks
Salt and freshly ground black pepper
1/2 cup diced tomatoes
3 tablespoons capers, drained
1/4 cup pitted kalamata olives
1 tablespoon minced garlic
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh parsley
1 pound orzo pasta, cooked
1 cup spinach leaves
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup cooked and thinly sliced pancetta
1/4 cup grated Parmesan

1
For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume.
2
Hold at room temperature.
3
For the tuna: Heat the oil in a large saute pan over high heat.
4
Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches.
5
Cook for 2 to 3 minutes.
6
Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes.
7
Remove the steaks from the pan and let rest for 5 minutes.
8
Slice the steaks on the bias, 1-inch thick.
9
Reserve the pan for the pasta.
10
For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes.
11
Add the orzo and spinach and cook for an additional minute.
12
Remove from the heat and stir in the butter to finish the sauce.
13
To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

1084

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 cups Chianti, 2 tablespoons white balsamic vinegar, 1 teaspoon granulated sugar, 2 tablespoons grapeseed oil, and more.

Yes, Grilled 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.

That's it — enjoy your meal!

Grilled Tuna Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions