Fresh Tuna Steak Nicoise Salad

LET’S GO

PREPARATION

Thinking of the south of France and the wonderful Mediterranean cuisine? Bring a little of the Côte d’Azur to your own home with a fresh tuna steak Nicoise salad. Nicoise? Yes, this is the name for an inhabitant or native of the city of Nice in the south of France. Enjoy their fruits and their fresh fish with a beautifully grilled tuna steak salad, served to you by Otto.

1. How to Prepare Tuna Steak

   To prepare Otto’s grilled tuna steak, start by making a tasty grilled tuna marinade: mince rosemary and garlic finely and put it in a small bowl with the bay leaves. Before juicing the lemon, grate the organic lemon peel for additional citrus aromas, then add the organic lemon juice to the bowl. Now, add olive oil and soy sauce to taste. To finish it off, season with pink berries and coarse sea salt. Mix well.
   Now your marinade is ready to dress your tuna. Coat the fresh tuna steak with the marinade and place it in an airtight container or vaccum-sealed bag. Let the tuna soak in the marinade for around three hours.

2. Tuna Nicoise Salad Preparations

   To prepare the salad, first cut off the ends of the green beans and boil the stalks for about 10 to 15 minutes. Test them intermittently to see when they have reached your desired bite resistance. At the same time, boil the small potatoes until tender and the eggs for 7 minutes to reach a desired, melty yolk texture.
   While things are boiling, you can clean the lettuce. Remove the lettuce leaves, wash them and pat them dry. Then, place the lettuce in a bowl or deep dish. Next, dice the onions finely and halve the cherry tomatoes. Once the eggs and potatoes are done, halve the eggs and quarter the potatoes. Place all of these ingredients atop your bed of lettuce along with anchovies and olives. Leave some space in the middle – this is the VIP lounge of your fresh tuna steak.

3. Nicoise Salad Dressing

   Don’t overcomplicate the Nicoise salad dressing: just mix a high-quality olive oil with balsamic vinegar and season with some salt and pepper. In the end, it’s the marinated grilled tuna fillet that should stand out. Drizzle the Nicoise salad dressing over the salad just before you grill the tuna steak. This way, the salad stays fresh and crisp.

GRILLING

1. Grilling Tuna Steaks on the Otto Grill

   Preheat the Otto Grill to 1500°F and set the Meat-O-Meter to level 3. Put the fresh tuna steak on the grill rack and grill at 1500°F on each side until the surface becomes a light brown hue. Depending on the thickness of your tuna steak, this will take 30 seconds to 1 minute on the Otto Grill. At this point, the fresh tuna has a lovely grill aroma, but is still rare with a deep red color on the inside – guaranteed to give you a juicy and wonderfully tender piece of grilled tuna steak.
   A tip from Otto: Only flip the tuna fillet once so that the meat doesn’t fall apart. You can find more convenient tips in Otto’s blog post “grilling fish and seafood – the best tips and tricks”.
   Of course, you can also grill your tuna fillets well done. “It’s a matter of preference,” says Otto. After the first 30 seconds on full heat, set the Meat-o-Meter to level 5 and set the burner on the lowest level. After about two minutes, cut into the tuna fillet with a knife: If the fish is lightly colored throughout, then it’s completely cooked through.

SERVING

1. Serve on Turf

   As soon as the fresh tuna steak has reached your desired level of doneness, place it on top of your Nicoise salad and enjoy your tuna steak dinner. Tunatastic!

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