– French Inspired Tuna Steaks with an Olive Salad –
I use to think that there was nothing better than a fresh tuna steak on the grill that was topped off with an olive oil-parsley sauce. However, being a big fan of the French kitchen, I started playing with different ingredients, and found what I believe to be, the greatest tuna steak recipe ever! This recipe of French inspired tuna steaks with an olive salad, is a complete meal that raises the flavors on the playing field. Now, I still love those simple tuna steaks, but these tuna steaks along with the olive salad, are a marriage made in heaven. This is an easy recipe that uses everyday ingredients, but the combination of all the flavors, make it the perfect light dinner, especially with a glass of white wine. Recently, I made this dish for some friends, and they where blown away. Watch the video below on how to make these French inspired tuna steaks with an olive salad, and be prepared to wow! your taste buds. Salud!
Watch the Video Below on How to Make French Inspired Tuna Steaks with an Olive Salad
French Inspired Tuna Steaks with an Olive Salad
Ingredients
- 2 Fresh Tuna Steaks
- 3 Tbsp Extra Virgin Spanish Olive Oil
- 2 Tbsp Dry White Wine
- 1/2 Tbsp Dijon Mustard
- 1 Tsp Dried Thyme
- 2 Eggs
- 2 Cloves of Garlic
- 1/2 Cup Green Spanish Olives
- 1/2 Tbsp Capers
- 5 Cherry Tomatoes
- 2 Tsp Fresh Lemon Juice
- 1/2 Tsp Dried Oregano
- Sea Salt
- Freshly Cracked Pepper
- Lemon Slices
- Fresh Parsley
Instructions
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Let start by making the olive salad first, begin by hard-boiling 2 eggs, add the eggs to a small sauce pan, fill with water, about 1 inch above the eggs, turn the heat to high, once it comes to a rolling boil, cover with a lid, turn off the fire, and cook the eggs for about 12 minutes, then remove from the water and set aside
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Finely mince 1 clove of garlic and add to a bowl, then add 1/2 cup green Spanish olives and 1/2 tablespoon of capers and lightly mash everything together with a pestle
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Cut 5 cherry tomatoes in half and add to the bowl, along with 1 tablespoon of extra virgin Spanish olive oil,1 teaspoon of freshly squeezed lemon juice, 1/2 teaspoon of dried oregano and season with sea salt and freshly cracked black pepper, mix everything together
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Peel the eggs, cut in half, discard the yolks, and dice the egg whites, add to the bowl, mix everything together, cover with seran wrap and add to the fridge
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To make the marinade, finely mince 1 clove of garlic and add to a bowl, also add 2 tablespoons of extra virgin Spanish olive oil, 2 tablespoons of white wine, 1 teaspoon of freshly squeezed lemon juice, 1/2 tablespoon of dijon mustard, 1 teaspoon of dried thyme, and whisk everything together until well mixed
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Add 2 fresh tuna steaks to a small casserole dish, cover the steaks with the marinade, cover the dish with seran wrap and add to the fridge for 15 minutes
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Heat a non-stick frying pan with a medium heat, season the tuna steaks with sea salt and freshly cracked black pepper, once the pan get´s hot, add the tuna steaks to the pan, cooking about 3 minutes per side
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Place the tuna steaks on a cutting board, cut each one in half, for each serving, add 2 halfs to a plate, add half of the olive salad, garnish with lemon slices and fresh parsley
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Enjoy!
Recipe Notes
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