Herb-Crusted Tuna Steak with a Balsamic Dijon Sauce

Herb-Crusted Tuna Steak with Balsamic Dijon Sauce
And Roasted Vegetables

Ingredients:
2 8-10oz Tuna Steaks
1/4 cup Herbes de Provence
1 Tbsp Olive Oil
Salt & Pepper to taste
4 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
2 Tbsp Red Wine Vinegar
1 Tbsp Butter
3 Tbsp Honey

Directions:

  • Pat the Tuna Steaks with a paper towel and remove excess moisture on the outside. Salt and Pepper both sides.
  • Sprinkle the Herbes de Provence on both sides of the Tuna, and press lightly.
  • Heat the olive oil on medium heat in a skillet until hot.
  • Carefully place the Tuna steaks in the skillet.
  • Cook for 5-7 minutes, depending on how done you want your Tuna. Do not move them while they are cooking.
  • Using tongs or a spatula, carefully flip the Tuna and cook for an additional 5 minutes.
  • Remove and let rest.
  • Add the Dijon, Butter, and Vinegars to the skillet, and mix well.
  • Lastly add the Honey, and reduce for 1 to 2 minutes.
  • Drizzle the sauce over the Tuna, or serve on the side.

Makes 2 Tuna Steaks

NOTES: This is a very quick and flavorful way of making Tuna–and not the overused Miso-Wasabi variations people seem to be leaning on as of late. The herbs crust onto the tuna infusing the flavors into the meat. The sauce has a rich sweet and savory silkiness that complements the herbs and tuna.

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Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

  • Prepare the Tuna:
    • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
    • Cut the Tuna into 2″ x 1″ strips.
    • Rub with the Salt and Pepper.
    • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
    • Set in the Refrigerator.
  • Place the Eggs in a pot and cover with water.
  • Bring to a boil.
  • Turn off the heat and let sit for 12-15 minutes.
  • Remove and run under cold water, and peel the eggs; in the Refrigerator.
  • Return the Water to a boil.
  • Add the Potatoes and the Green Beans
  • Cook for 4 minutes, until the Green Beans turn bright Green.
  • Remove the Beans first, using tongs, and then the Potatoes.
  • Run both under cold water and set in the Refrigerator.
  • Give all the ingredients at least 20 minutes to cool.
  • Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
  • Tear the Basil and Mint, and divide with the Thyme among the salad plates.
  • Quarter the Tomatoes, Potatoes, and Eggs.
  • Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
  • Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
  • Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Tuna Casserole – Tuna Mornay

Ingredients:
1 pkg Egg Noodles, cooked al dente, drained
4 cans Tuna, flaked
4 cups Cream of Mushroom Soup
1 1/2 cups Sweet Peas, (best to use thawed frozen variety)
3 cups Cheddar Cheese, shredded
1/4 tsp Cayenne Pepper
1 Tbsp Parsley, chopped
2-3 cups Potato Chips, crushed

Directions:

  • Preheat the Oven to 350°F.
  • In a large casserole dish, combine Tuna, Peas, Egg Noodles, Parsley, Cayenne Pepper, and 2 cups of the Cheese, mixing well.
  • Pour the Cream of Mushroom Soup over the mixture.
  • Top the dish with the last cup of Cheese, and sprinkle with the Potato Chip crumbs, liberally.
  • Bake in the Oven for 30 minutes.

NOTES: If on the go, and using canned soup, use 2 cans of it, and add 2 cups Milk, as the canned soup is generally condensed.

Tuna Mornay, is the Aussie version of this same dish, where a Béchamel Sauce is utilized in the same manner as the Cream of Mushroom Soup.

This was one of my favorite meals when I was a child.