Yellowfin Tuna Niçoise

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

4 tuna steaks
Kosher salt to taste
Cracked black pepper to taste
2 tablespoons olive oil
8 ounces French cut green beans, ends trimmed and cooked
1 cup cherry tomatoes, cut in half
Vinaigrette dressing, lemon or mustard
2 heads romaine lettuce, cut in half lengthwise
1 cup Kalamata or Niçoise olives, pitted
4 large eggs, hardboiled and sliced
Herb goat cheese (optional)
Fingerling potatoes, boiled and cut into quarters (optional)
Asparagus spears, cooked (optional)

Cooking Directions:

1. Season the tuna on both sides with salt and pepper.
2. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 minutes on each side for medium rare. Remove from heat and slice thin. Set aside to cool.
3. In a medium bowl, toss the vegetables with vinaigrette dressing. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate.
4. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna.
5. Niçoise salad should be served at room temperature or cold.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 579; Calories From Fat: 299; Total Fat: 34g; Saturated Fat: 5g; Cholesterol: 263mg; Total Carbs: 30g; Protein: 42g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.