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House & Garden

Cold Tuna Niçoise

By James Beard

4.2

(3)

Recipe information

  • Yield

    Serves 6 to 8

Ingredients

3-4 pounds fresh tuna
4-6 cloves garlic, sliced
12 anchovy fillets
Olive oil
2 teaspoons basil
3-4 onions, sliced
3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
2 small green peppers, chopped
1 tablespoon salt
1 bay leaf
Red wine
1/2 cup black olives

Preparation

  1. Step 1

    Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.

    Step 2

    Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.

TagsTunaFishSeafoodAnchovyTomatoVegetableCanned TomatoMainDinnerGluten FreeKetoDairy FreeOne-Pot MealsSimmerHouse & Garden
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