Fresh Tuna Steak on Nicoise Salad
Otto brings the ocean to you: when you're having his rich Nicoise salad with fresh tuna steak from the Otto Grill, you can almost hear the waves. 1500°F give the fish a crust to fall in love with while the center stays nicely rare and pink. Combined with the classic french Nicoise salad - this is a tuna experience you've never had before!
Ingredients for four people
- 4 Fresh tuna steaks at 7 oz.
- 1 Organic lemon
- 1 Garlic clove
- 2 Twigs of rosemary, finely minced
- 10 Bay leaves
- 6 Tbs. olive oil
- 3 Tbs. soy sauce
- Pink berries
- Coarse sea salt
- 4 Small potatoes
- Mixed leaf lettuce
- 5 Oz. green beans
- 8 Cherry tomatoes
- ½ Cup black olives without stone
- 2 Tbs. capers
How to prepare tuna steak
For Otto’s grilled tuna fillet, start with making a tasty grilled tuna marinade: mince rosemary and garlic finely and put it in a small bowl with the bay leaves. Press the organic lemon over it and add grated lemon peel if you wish. Now, add olive oil and soy sauce and season with the pink berries and coarse sea salt. Mix well. Coat the fresh tuna steak with the marinade, place it in an airtight container or plastic bag, and let it sit for around three hours.
Step by step to the tuna Nicoise salad
Now you go on with the preparation of the Nicoise salad: cut off the ends of the green beans and boil them for about 10 to 15 minutes. Test them intermittently to see when they have reached your desired bite resistance. At the same time, boil the four small potatoes and the four eggs.
Pick the salad leaves, wash them and pat them dry. Then, fill deep plates with the salad leaves. Dice onions finely, cut cherry tomatoes, half eggs and potatoes and place them on the plate along with anchovies and olives. Leave some space in the middle – this is the VIP lounge of your fresh tuna steak.
Nicoise salad dressing
Don’t overcomplicate the Nicoise salad dressing: just mix a high-quality olive oil with balsamic vinegar and season with some salt and pepper. In the end, it’s the marinated grilled tuna fillet that should stand out. Drizzle the Nicoise salad dressing over the salad just before you grill the tuna steak. This way, the salad stays fresh and crisp.
Cooking tuna steaks on the grill
Preheat the Otto Grill onto 1500°F and set the Meat-O-Meter to level 3. Put the fresh tuna steak on the grill rack and grill at 1500°F on each side until the surface shows a light brown hue. Depending on the thickness of your tuna steak, this will take 30 seconds to 1 minute on the Otto Grill. At this point, the fresh tuna has a lovely grill aroma, but is still rare and deeply red on the inside – the guarantee for a juicy and wonderfully tender piece of grilled tuna steak.
A tip from Otto: Only flip the tuna fillet once, so that the meat doesn’t fall apart. You can find more convenient tips in Otto’s blog post “grilling fish and seafood – the best tips and tricks”.
Of course, you can also grill your tuna fillets well done. “It’s a matter of preference”, says Otto. After the first 30 seconds on full heat, set the Meat-o-Meter to level 5 and set the burner on the lowest level. After about two minutes, cut into the tuna fillet with a knife: if the fish is lightly colored throughout, then it’s completely cooked through.
Serve and turf
As soon as the fresh tuna steak has reached the desired level of doneness, place it on top of your Nicoise salad and enjoy your tuna steak dinner. Just perfect!