Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
Watch how to make this recipe.
Grilled Tuna Nicoise
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- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 725
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 59 g
- Cholesterol
- 120 mg
- Sodium
- 789 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 725
- Total Fat
- 26 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 59 g
- Cholesterol
- 120 mg
- Sodium
- 789 mg
Ingredients
Chianti Glaze:
Tuna:
Pasta:
Directions
- For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
- For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
- For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
- To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.
