Recipe courtesy of Daniel Boulud

Tuna Provencale

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

5 tablespoons extra-virgin olive oil

1 teaspoon ground cumin, plus additional

1 teaspoon fennel seeds, plus additional

1 clove garlic, peeled and chopped

2 sprigs thyme, leaves only

1 lime, zest finely grated

Freshly ground black pepper

2 (1-pound) tuna steaks

2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges

1 bulb fennel, trimmed and cut into 1/4-inch thick slices

2 small zucchini, trimmed and cut into 1/4-inch-thick slices

2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices

Salt

12 fava beans, peeled

8 cherry tomatoes, halved

1 seedless orange, peeled and cut in segments

1 lemon, zest finely grated, flesh peeled, and cut in segments

4 sprigs basil, leaves only, washed

2 tablespoons Nicoise olives, pitted

1 tablespoon pistachios

Vegetable oil

Fleur de sel

Directions

  1. Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
  3. Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
  4. While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
  5. Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.

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