Tuna niçoise steaks
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- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 250-g tuna steaks, or other firm-fleshed fish steaks
1/4 cup olive or vegetable oil
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
2 tsp anchovy paste
1 tsp dried basil
2 ripe tomatoes
1/4 cup pitted black olives
1/2 tsp granulated sugar
Instructions
Oil grill and preheat barbecue to medium-high heat. Bring fish to room temperature. Whisk oil with lemon juice, mustard, anchovy paste and basil. Set aside.
Prepare relish by cutting tomatoes in half and squeezing out seeds and juice. Finely chop and place in a bowl. Finely chop olives and add. Stir in sugar and 2 tablespoons (30 mL) oil mixture.
Generously brush steaks with remaining oil mixture. Place on grill and barbecue with lid down for 5 minutes per side, turning carefully and brushing often with oil mixture.
Remove steaks to a platter. Pour any remaining oil mixture over top. Spoon fresh tomato-olive mixture over each steak. Great with herbed rice or couscous with green onions.
Nutrition (per serving)
Calories 445, Protein 53.9g, Carbohydrates 4.4g, Fat 22.6g, Fibre 1g.
Tuna steaks are expensive but our robust tomato-and-olive relish more than does them justice.
Indoor oven broiling
Prepare steaks as you would for barbecuing. Preheat broiler. Place oven rack about 4 inches (10 cm) from broiler. Brush fish with anchovy mixture and place on a broiling pan. Broil from 5 to 7 minutes per side, brushing often with mixture, until tip of a knife inserted in centre of fish feels warm.
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