Tuna Nicoise Recipe

Name: Tuna Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight; 2 tablespoons olive oil; 8 sprigs fresh thyme or 1/2 teaspoon dried; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons finely chopped green onions or scallions; 1 tablespoon finely chopped stuffed olives; 1 tablespoon finely chopped capers; 2 tablespoons balsamic vinegar; Freshly ground pepper to taste; 1 teaspoon finely chopped anchovy fillets or anchovy paste; ⅓ cup olive oil; 2 tablespoons finely chopped parsley

Servings: persons

4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
⅓ cup olive oil
2 tablespoons finely chopped parsley

1
Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper.
2
Turn the steaks to coat well.
3
Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks.
4
Cook about 3 minutes.
5
Turn the pieces and cook 3 minutes on the other side.
6
As the tuna cooks, prepare the sauce.
7
Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper.
8
Beat in the anchovy and oil and stir in the parsley.
9
When the steaks have cooked, transfer them to a warm serving dish.
10
Spoon half the sauce over the pieces, smoothing it over all.
11
Serve the remaining sauce on the side.

423

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight, 2 tablespoons olive oil, 8 sprigs fresh thyme or 1/2 teaspoon dried, Salt to taste if desired, and more.

Yes, 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!

Tuna Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions