Imagine a dish that combines the rustic charm of French cuisine with the smoky allure of perfectly grilled tuna - a recipe that transforms a simple salad into a culinary masterpiece. This Barbecued Tuna Nicoise with Balsamic Dressing isn't just a meal; it's a gourmet journey that promises to elevate your summer dining experience from ordinary to extraordinary. Whether you're a seafood enthusiast or a grilling novice, this recipe will transport you to the sun-drenched coastlines of Southern France with every single bite.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 tuna steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups mixed salad greens
- 1/2 cup green beans, trimmed
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
Instructions
- Prepare the green beans by blanching them in boiling salted water for 3-4 minutes until crisp-tender. Immediately transfer to an ice water bath to stop cooking and preserve their bright green color. Drain and set aside.
- Pat the tuna steaks dry with paper towels. Brush each steak with olive oil and season generously with salt and pepper on both sides. Allow the steaks to rest at room temperature for 10 minutes before grilling.
- Preheat your grill or grill pan to high heat, around 450-500°F. The cooking surface should be clean and lightly oiled to prevent sticking.
- Grill the tuna steaks for approximately 2-3 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness. The exterior should have nice grill marks while the interior remains pink.
- While the tuna is grilling, prepare the balsamic dressing by whisking together balsamic vinegar and Dijon mustard in a small bowl until well combined.
- Arrange mixed salad greens on serving plates. Top with the blanched green beans and grilled tuna steaks.
- Drizzle the balsamic dressing over the salad and tuna, ensuring an even distribution of flavors.
- Serve immediately while the tuna is still warm, garnishing with additional cracked black pepper if desired.
Tips
- • Always choose fresh, high-quality tuna steaks with a vibrant, deep color for the best results. • Pat the tuna completely dry before grilling to achieve those perfect, beautiful grill marks. • Use a high-heat grill (450-500°F) to quickly sear the exterior while keeping the inside tender and pink. • Don't overcook the tuna - 2-3 minutes per side is typically perfect for a medium-rare finish. • The ice water bath for green beans is crucial to maintain their bright color and crisp texture. • Whisk your balsamic dressing thoroughly to ensure a smooth, well-integrated flavor. • Serve immediately after grilling to enjoy the tuna at its peak temperature and tenderness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
