Tuna Steaks Nicoise

After a little bit of trial and error, I have finally mastered tuna steaks - seared on the outside and rare on the inside. I've gotten in a bit of a rut, however, always making them with either a crust of sesame seeds or cracked pepper.

Last night I broke out of that rut, and was very pleased with the results. I covered the seared tuna steaks with a saute of olives, capers and grape tomatoes.

Tuna Steaks Nicoise

2 fresh tuna steaks, each approximately 6 to 8 ounces and 1" thick. Rectangular shaped steaks will cook more evenly and quicker then those with a triangular shape. If you end up with one of each shape start the triangular steak first.

1 minced shallot

1 large garlic clove, minced

3 Tbsps. pitted Kalamata olives, cut in half lengthwise

1 Tbsps. capers

1/2 cup grape tomatoes, cut in half lengthwise

1 tbsp. dry vermouth or white wine

1 tsp. herbs de provence

3 tbsps. vegetable oil

kosher salt

black pepper

It is best to use a non-stick skillet for this recipe.

Heat 1 tablespoon of the vegetable oil in skillet over medium high heat. Add shallots and garlic. Saute until softened. Remove from pan and reserve. Increase the heat to high, and add the remaining vegetable oil. You may not need all of the oil if there is still a fair amount remaining in the pan. When the oil is hot add the tuna steaks. Cook on high heat for 30 seconds, then decrease the heat to medium high and cook for an additional 2 minutes. Sprinkle the exposed side of the steaks liberally with the salt and pepper. Flip the steaks and cook for an additional 2 minutes (sprinkle the newly exposed side with salt and pepper). Stand the steaks on each long side and cook for an additional 30 seconds on each side (if the steaks will not stay up you may need to hold them with tongs). Remove the steaks to a plate, and tent with foil to keep warm. The steaks will continue to cook while off the heat, so complete the next steps quickly if you want your tuna very rare!

Wipe or pour any excess grease from the skillet. Deglaze the pan with the vermouth or white wine. Add all of the remaining ingredients except the herbs de provence, and quickly saute until heated through. Add in the herbs de provence. Taste the sauce and adjust the seasoning (salt & pepper) if necessary. Top the steaks with the sauce and enjoy.

Good accompaniments to this dish are simply sauteed broccoli and rice or couscous.