Delmonico's Yellowfin Tuna Nicoise

Chef Neal likes to use picholine and nicoise olives when he makes this main course salad, but use whatever you like best. Tuna loins are[ preferable for this recipe, but use tuna steaks if you can't find the loins.]

Total Time:
1 hr 5 min
30 min
35 min

6 servings

  • 3/4 cup Creamy Parmesan Dressing, recipe follows
  • 1 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
  • 6 ounces haricots verts, or small, thin green beans, ends trimmed
  • 1/2 cup olive oil plus 1 tablespoon
  • 4 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons minced garlic
  • 1 pound Roma plum tomatoes, cut into 1-inch cubes
  • 1/2 cup halved and seeded black brine-cured olives
  • 1/2 cup halved and seeded green brine-cured olives
  • 1/2 cup mayonnaise, preferably homemade
  • 1 teaspoon lemon juice
  • 1 tablespoon minced red onion
  • 1/2 hard boiled egg, peeled and coarsely sieved
  • 1 teaspoon capers, drained and chopped
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon chopped fresh tarragon
  • 2 heads hearts of romaine lettuce, rinsed and patted dry
  • 2 1/2 pounds yellowfin tuna, trimmed of sinew, cut into 6 equal rectangular portions, about 1 by 1 by 4-inches each
  • Creamy Parmesan Dressing:
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped garlic
  • 2 anchovy fillets
  • 2 tablespoons grated Parmesan
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Worcestershire Sauce
  • 2 drops hot pepper sauce
  • Make the Creamy Parmesan Dressing and set aside.

  • Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, about 3 1/2 minutes. Drain in a colander.

  • Add the green beans to the other pot and blanch until tender, 4 minutes. Drain in a colander.

  • Heat 1/4 cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir to combine and cook for 1 minute. Add the tomatoes and olives and cook until the tomatoes are warmed through, stirring occasionally, 2 minutes. Remove from the heat. Add the mayonnaise, lemon juice, minced onion, hard-boiled egg, capers, parsley, and tarragon and stir to combine. Taste and adjust seasoning, if necessary.

  • Combine the lettuce with the Creamy Parmesan Dressing and toss to coat. Arrange 3 or 4 leaves along the side of 6 large plates. Spoon the vegetables along the other side of the plate. Let sit while cooking the tuna.

  • Season each tuna portion with 1/2 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining pepper.

  • Heat the remaining 1/4 cup of oil in 1 large skillet or 2 medium skillets, over medium-high heat. Add the tuna and sear, about 15 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, and serve.

Creamy Parmesan Dressing:
  • Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds until coddled.

  • In a small bowl, combine the salt, pepper, garlic, and anchovies. Mash the anchovies with the back of a fork and mix into the other ingredients. Add the egg and whisk well to combine. Add the cheese, lemon juice, and mustard, and whisk well. Add the olive oil in a steady stream, whisking constantly. Add the Worcestershire and pepper sauces, and whisk well. Taste and adjust seasoning, if necessary.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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