Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette

Name: Grilled Rare Tuna Salad with Basil-Tapenade Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 227 grams fresh tuna steak; 10 basil leaves, thinly sliced, plus extra for the salad; 1 beefsteak tomato, thinly sliced; 1 head Bibb lettuce, torn; 2 Tbsps capers in brine, rinsed and pressed dry between paper towels; 1 small 1/2 to garlic clove, grated, about 1/4 to 1/2 teaspoon; 1 Tbsp dried herbes de Provence; 2 servings Kosher salt and freshly ground black pepper; 1 lemon, quartered; 237 milliliters About olive oil; 2 Tbsps homemade or store-bought black olive tapenade; 2 Tbsps white wine vinegar

Grilled Rare Tun A mixture of bibb lettuce, olive tapenade, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat a grill or grill pan over high heat for at least 10 minutes. Season the tuna liberally with salt, pepper, and herbes de Provence. Rub 1 tablespoon of olive oil all over the outside of the seasoned fish. Grill without until lightly seared and grill marks appear about 30 seconds. Flip and repeat on second side. Set aside.

Ingredients you will need

Herbes De Provence

Olive Oil

Pepper

Fish

Salt

Tuna

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Heat 1-inch of oil in a small saucepan until shimmering. Carefully add the capers (they will splatter) and fry until crisp and golden, about 1 minute.

Ingredients you will need

Capers

Cooking Oil

Equipment you will use

Sauce Pan

Drain on paper towel. (You can also just add the capers as they are, without frying).

Ingredients you will need

Capers

Equipment you will use

Paper Towels

To make the vinaigrette, whisk together 2 tablespoons of olive oil, the tapenade, vinegar, garlic, sliced basil leaves, and salt and pepper.

Ingredients you will need

Salt And Pepper

Fresh Basil

Vinaigrette

Olive Oil

Tapenade

Vinegar

Garlic

Equipment you will use

Whisk

To assemble the salad, arrange the tomatoes on the bottom of a serving dish. Scatter the lettuce on top, and then some whole basil leaves. Slice the tuna about 1/2 to 3/4-inch thick, and arrange over the lettuce and basil.

Ingredients you will need

Fresh Basil

Tomato

Lettuce

Basil

Tuna

Drizzle the vinaigrette all over, and crown with the capers.

Ingredients you will need

Vinaigrette

Capers

Serve the lemon quarters on the side.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

227grams

fresh tuna steak 10

basil leaves, thinly sliced, plus extra for the salad 1

beefsteak tomato, thinly sliced 1head

Bibb lettuce, torn 2Tbsps

capers in brine, rinsed and pressed dry between paper towels 1small

1/2 to garlic clove, grated, about 1/4 to 1/2 teaspoon 1Tbsp

dried herbes de Provence 2servings

Kosher salt and freshly ground black pepper 1

lemon, quartered 237milliliters

About olive oil 2Tbsps

homemade or store-bought black olive tapenade 2Tbsps

white wine vinegar

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.