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Tuna Nicoise Skewers

Tuna Nicoise Skewers
Yields
6 servings

This is a great appetizer or lunch. Nicoise denotes dishes prepared in the cooking style found in and around Nice. Ingredients frequently used in this cuisine include tomatoes, olives, garlic and anchovies.

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ingredients

Dressing

1 ¼
tsp chopped tarragon (7 ml)
cup cider vinegar (80 ml)
1
tsp Dijon mustard (5 ml)
½
cup olive oil (125 ml)
coarse salt and freshly cracked black pepper, to taste
1
clove garlic, minced
2 ½
Tbsp chopped parsley (37 ml)
juice of ½ lemon

Tuna Nicoise

¾
lb(s) mini red potatoes (about 4), halved, cooked and chilled (336 g)
½
lb(s) green beans, cut into 2-inch long pieces, cooked and chilled (224 g)
4
medium radishes, sliced thin
½
cup Nicoise olives or to taste (175 ml)
12
anchovies, optional
9
oz Bluefin tuna, cut in 4-inch long x 1-inch thick pieces (252 g)
3
hard cooked eggs, cut in quarters lengthwise
1
cup red cherry tomatoes, cut in half (250 ml)
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directions

Step 1

Whisk together the tarragon, cider vinegar, Dijon mustard, olive oil, salt, pepper, garlic, parsley and lemon juice in a bowl. Use half of the dressing to marinate the tuna and reserve the other half to pour over finished dish.

Step 2

Marinate the tuna with half of the dressing in a covered, shallow non-reactive dish. Cover and refrigerate and let tuna marinate for 20 minutes. Thread each of the marinated tuna on a skewer. If using wooden skewers, soak in water first.

Step 3

Preheat grill on high.

Step 4

Remove tuna from marinade and pat dry. Grill the tuna skewers about 1 minute per side, grill should be hot so tuna form grill marks readily – it looks nice for presentation. Tuna will be cooked to rare. Remove from grill.

Step 5

Combine the potatoes, green beans, radishes, olives, anchovies, eggs and tomatoes on a serving bowl or platter. Pour over the dressing. Add tuna skewers and serve.

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