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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Yellowfin Tuna Nicoise

(Photo Below)
4  4-ounce tuna steaks
  kosher salt to taste
  cracked black pepper to taste
2 tablespoons olive oil
8 ounces French green beans, ends trimmed and cooked
1 cup cherry tomatoes, cut in half
1 cup Kalamata or nicoise olives, pitted
  vinaigrette dressing, lemon or mustard
2 heads romaine lettuce, cut in half lengthwise
4 eggs, hard-boiled and sliced
  herbed goat cheese (optional)
  fingerling potatoes, boiled and cut into quarters (optional)
  asparagus spears, cooked (optional)

Season the tuna on both sides with salt, pepper. Heat olive oil in a sauté pan over high heat; add tuna steaks and sear for 2 minutes on each side for medium rare. Remove from heat and slice thin.  Set aside to cool.  In a medium bowl, toss the vegetables with vinaigrette dressing. Place romaine lettuce on plates and arrange the vegetables, olives and egg slices around the greens toward the outside of the plate. Place the tuna steak on top of the greens. Drizzle a small amount of vinaigrette over the tuna and vegetables. If using goat cheese, crumble a small amount on top of the tuna. Nicoise salad should be served at room temperature or cold.

4 servings

Nutritional Value Per Serving
Calories 579, Calories From Fat 299, Total Fat 34g, Saturated Fat 5g, Trans Fatty Acid 0g, Cholesterol 263mg, Total Carbohydrates 30g, Protein 42g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

Yellowfin Tuna Nicoise Download High-Resolution Image (JPG)

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