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Seared Rare Tuna Niçoise Lettuce Wraps
serves 4

Niçoise Tuna Lettuce WrapsINGREDIENTS

  • 1/2 pound fresh tuna steak
  • 1 1/2 teaspoons olive oil, plus 2 teaspoons, plus 1/4 cup
  • 1 1/4 teaspoons herbes de Provence
  • Sea salt
  • Freshly cracked black pepper
  • 1 clove of garlic, halved
  • Zest and juice of 1 lemon
  • The leaves from 2 stems of thyme
  • 2 teaspoons French-style mayonnaise
  • 1/4 teaspoon honey
  • 2 medium Yukon Gold potatoes, cooked and cooled, cut into twelve pieces each
  • 6 tablespoons blanched and cooled and chopped haricots verts
  • 1/2 cup halved baby grape tomatoes
  • 3 tablespoons chopped Niçoise olives
  • 3 tablespoons slivered red onion
  • 1 tablespoon capers
  • 6 fillets of anchovies in olive oil (soak in milk for a milder flavor)
  • 8 small leaves of red leaf or romaine lettuce


Rub the tuna steak in 1 1/2 teaspoons olive oil.  Season with herbes de Provence, salt, and pepper.  Heat a small nonstick skillet with 2 teaspoons oil over medium-high heat.  Sear the tuna for 45 seconds on each side, and immediately rub the hot fish with the cut side of the garlic.

Whisk together the 1/4 cup olive oil, the zest and juice of the lemon, the thyme, the mayonnaise, and the honey, and season with salt and pepper.  Cube the tuna.  Toss the tuna, the lemon dressing, and all the salad ingredients except the lettuce together to coat.  Arrange the tuna salad in the lettuce cups and serve right away.

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