Tuna niçoise steaks

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15 min


4 servings

* PLUS Barbecuing Time: 10 minutes


  • 4 250-g tuna steaks , or other firm-fleshed fish steaks
  • 1/4 cup olive or vegetable oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp anchovy paste
  • 1 tsp dried basil
  • 2 ripe tomatoes
  • 1/4 cup pitted black olives
  • 1/2 tsp granulated sugar


  • Oil grill and preheat barbecue to medium-high heat. Bring fish to room temperature. Whisk oil with lemon juice, mustard, anchovy paste and basil. Set aside.
  • Prepare relish by cutting tomatoes in half and squeezing out seeds and juice. Finely chop and place in a bowl. Finely chop olives and add. Stir in sugar and 2 tablespoons (30 mL) oil mixture.
  • Generously brush steaks with remaining oil mixture. Place on grill and barbecue with lid down for 5 minutes per side, turning carefully and brushing often with oil mixture.
  • Remove steaks to a platter. Pour any remaining oil mixture over top. Spoon fresh tomato-olive mixture over each steak. Great with herbed rice or couscous with green onions.

Nutrition (per serving)

  • Calories
  • 445,
  • Protein
  • 53.9 g,
  • Carbohydrates
  • 4.4 g,
  • Fat
  • 22.6 g,
  • Fibre
  • 1 g,

Tuna steaks are expensive but our robust tomato-and-olive relish more than does them justice.

Indoor oven broiling

Prepare steaks as you would for barbecuing. Preheat broiler. Place oven rack about 4 inches (10 cm) from broiler. Brush fish with anchovy mixture and place on a broiling pan. Broil from 5 to 7 minutes per side, brushing often with mixture, until tip of a knife inserted in centre of fish feels warm.