Grilled Niçoise Tuna Steaks

Serving Size: 10
Total Time:


  • 0.5 cup extra virgin olive oil
  • 0.5 cup dry white wine
  • 2.5 Tbsp Dijon mustard
  • 1 Tbsp coarsely chopped thyme leaves
  • 1 Tbsp plus 1 teaspoon ground fennel
  • 2 large shallot, coarsely chopped
  • 1-inch-thick tuna steaks, 8 ounce each
  • kosher salt and freshly ground pepper


1. In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.

2. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.

NOTES A Niçoise salad isn't complete without the traditional accompaniments: mixed olives, anchovies, hard-boiled eggs and steamed potatoes tossed with olive oil and fresh herbs.