It is a fairly quick and easy way of making a very tasty tuna dish.
One good tip is to make the 'nicoise topping' a bit ahead and let it sit and let all the flavours mingle together for some time. It's not a bad idea to let it get some sun so it heats up a little bit.
I haven't specified any proportions as to how much you need for the 'nicoise mix' - let your own taste dictate what you do and how you do it. Like black olives more than green ones - have more black olives. Can't stand capers - leave the little buggers out. Freestyle it - that's the way forward!
I served this with boiled Charlotte potatoes, something that went well with tuna steaks.
Enough waffling, let's get the recipe on...
Ingredients (serves 4)
Cherry tomatoes, halved or quartered
Black olives, thinly sliced
Green olives, thinly sliced
4 tuna steaks, about 200g each
1 - 2 Knorr Fish Stock Cubes
Fresh herbs (basil, coriander etc)
Sea salt flakes
Pop the tomatoes into a bowl, rinse (if you want to) the olives and capers then drain well and add to the tomatoes. Add olive oil and fresh lemon juice in quantities that suits your taste and stir well. Put to the side to let the flavours develop.
Make a paste out of Fish Stock Cubes and olive oil. Spread some of it on one side of each steak. Let sit and marinade for a bit, why not about 20 minutes or so?
Heat a griddle pan until you think it is far too hot. Then let it get a bit hotter.
Add the tuna steaks to the pan, paste side down. Spread more paste onto the 'un-pasted' side of each tuna steak. Let the steaks fry for about 2 - 3 minutes then flip them and give them about the same time on the other side. Or just adjust the time to suit you and your dinner guests.
Put the steaks onto plates and spoon some of the nicoise mix onto each steak, making sure to drain as much liquid as possible first.
Garnish with some fresh herbs and sea salt flakes.