INGREDIENTS

• 1. 1/2 cup extra-virgin olive oil
  2. 1/2 cup dry white wine
  3. 2 1/2 tablespoons dijon mustard
  4. 1 tablespoon coarsely chopped thyme leaves
  5. 1 tablespoon plus 1 teaspoon ground fennel
  6. 2 large shallots, coarsely chopped
  7. Four 1-inch-thick tuna steaks (8 ounces each)
  8. Kosher salt and freshly ground pepper

DIRECTIONS

1. In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.
2. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.

Serves 4

NOTES

A Niçoise salad isn’t complete without the traditional accompaniments: mixed olives, anchovies, hard-boiled eggs and steamed potatoes tossed with olive oil and fresh herbs.

Source & Image:  foodandwine.com

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Written by Lea Barlow • Leave a comment