Grilled Tuna Nicoise

Name: Grilled Tuna Nicoise
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 kilograms tuna steaks; 3 Tbsps capers, drained; 473 milliliters Chianti; 454 grams orzo pasta, cooked; 2 Tbsps thinly sliced fresh basil; 1 Tbsp minced fresh parsley; 1 Tbsp minced garlic; 1 teaspoon granulated sugar; 2 Tbsps grapeseed oil; 59 milliliters pitted kalamata olives; 59 milliliters cooked and thinly sliced pancetta; 59 milliliters grated Parmesan; 6 servings Salt and freshly ground black pepper; 237 milliliters spinach leaves; 118 milliliters diced tomatoes; 118 milliliters (1 stick) unsalted butter, at room temperature; 2 Tbsps white balsamic vinegar

Grilled Tuna Nicoise might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 46g of protein, 31g of fat, and a total of 651 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is an expensive recipe for fans of Mediterranean food. Head to the store and pick up balsamic vinegar, capers, parmesan, and a few other things to make it today.

Instructions

For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.

Ingredients you will need

Chianti

Vinegar

Glaze

Sugar

Equipment you will use

Sauce Pan

Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes.

Ingredients you will need

Salt And Pepper

Steak

Cooking Oil

Equipment you will use

Frying Pan

Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.

Ingredients you will need

Steak

Pasta

Equipment you will use

Frying Pan

Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes.

Ingredients you will need

Tomato

Parsley

Capers

Garlic

Olives

Basil

Equipment you will use

Frying Pan

Add the orzo and spinach and cook for an additional minute.

Ingredients you will need

Spinach

Orzo

Remove from the heat and stir in the butter to finish the sauce.

Ingredients you will need

Butter

Sauce

To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

Ingredients you will need

Pancetta

Parmesan

Chianti

Glaze

Orzo

Tuna

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1kilograms

tuna steaks 3Tbsps

capers, drained 473milliliters

Chianti 454grams

orzo pasta, cooked 2Tbsps

thinly sliced fresh basil 1Tbsp

minced fresh parsley 1Tbsp

minced garlic 1teaspoon

granulated sugar 2Tbsps

grapeseed oil 59milliliters

pitted kalamata olives 59milliliters

cooked and thinly sliced pancetta 59milliliters

grated Parmesan 6servings

Salt and freshly ground black pepper 237milliliters

spinach leaves 118milliliters

diced tomatoes 118milliliters

(1 stick) unsalted butter, at room temperature 2Tbsps

white balsamic vinegar

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks 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 Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.