Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Save Recipe Print
Total:
55 min
Prep:
45 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Nicoise Vinaigrette:
Tuna:

Directions

In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours.

For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Tuna Noodle Casserole

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories