Citrus Grilled Tuna Steak Over Panzanella-Niçoise Salad
Published by Hyperion
This is a confused salad, but confusion can be delicious. It’s a vibrant cross between the classic Italian bread and tomato salad and the traditional salad from the famous French city. I make the dressing for the salad pretty wet so the toasted bread can soak it up.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Mealbrunch, dinner, lunch
Taste and Texturefruity, herby, savory
Type of Dishfirst course salad, salad
- 2 (4-ounce) fresh tuna steaks
- Salt and freshly ground black pepper
- Olive oil
- Zest of 1 lime, 1 lemon, and 1 orange
- 1/3 cup extra virgin olive oil
- 1 large shallot, finely chopped
- 3 tablespoons red wine vinegar
- Juice of 1 lime, 1 lemon, and 1 small orange
- 1 teaspoon salt
- 15 grinds fresh black pepper
- 1½ pounds plum tomatoes, cored, seeded, and cut into ½-inch pieces
- 1 small bunch fresh mint leaves, finely chopped
- 1 small bunch fresh parsley leaves, finely chopped
- 1 small bunch fresh basil leaves, finely chopped
- ½ pound green beans, trimmed and blanched
- 1/3 cup capers
- 1 small rustic/country round loaf, cut into thick slices and well toasted
Place the tuna steaks in a shallow dish or bowl, season with salt and pepper to taste, and drizzle generously with oil. Toss with all the citrus zest and let sit 30 minutes at room temperature or up to 6 hours refrigerated.
Make the dressing by whisking together all the ingredients in a small bowl.
Toss the salad ingredients together in a mixing bowl.
Heat a skillet over high heat for couple of minutes. Shake the excess marinade from the tuna steaks and sear the tuna until nicely browned on both sides but still rare in the middle, about 4 minutes per side.
Toss the salad with the dressing.
Place a slice of toasted bread on a dinner plate and top with the tossed salad. Slice the tuna steaks thinly and layover the salad.
2006 David Lieberman