These deviled eggs were inspired by the ones at Oleana, in Cambridge—best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's the flavors of a Niçoise salad in a bite-sized snack.
'tuna' on Serious Eats
Orechiette loaded with meaty canned tuna and bright, sweet peas gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish.
Grilled bread gets rubbed with garlic, topped with a light and tangy basil fromage blanc, and piled with a chopped Niçoise salad of fresh roasted tuna, grape tomatoes, black and green olives, capers, olive oil, and lemon.
If you've ever gotten the slightest bit interested in the art of making bread, chances are you've heard of Tartine, in San Francisco; they're widely known for making some of the best in the country. But the name Tartine is actually loosely translated as open-faced sandwich, and that's the sort of recipe featured in Edible Selby, a recently published compendium of photographer Todd Selby's whimsical columns regularly published in T: The New York Times Style Magazine.
A lean tuna salad flavored with lemongrass, shallots, chilies, and fish sauce.
Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it!
For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil.
Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.
Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.
Lidia Bastianich doesn't traffic in trends, so I knew that this recipe in Lidia's Italy wasn't just thrown in to capitalize on farro's recent surge in healthy appeal. As she writes in the caption, it actually came from a restaurant called Le Lampare in Trani, Italy. The tuna, caper, and tomato sauce would probably go well with about any pasta shape (I certainly wouldn't mind it), but seems to really come alive when paired with the farro.
This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups.
There are many different variations of this recipe. Where I added cannellini beans, some people use water chestnuts or chopped green pepper. You can also try cream of celery soup instead of cream of mushroom. Some people even use broken ramen noodle bits instead of chow mein noodles.
Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins.
Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town.
Salade Niçoise is iconic, as is the Pan Bagnat which is just a Salade Niçoise sandwich. This is somewhere in the middle: a bread salad full of all the flavors that make a Salade Niçoise a Salade Niçoise: cherry tomatoes, tender blanched haricots verts, anchovies, garlic, lemon, olive oil, thyme, basil, and the best part, albacore in olive oil.
This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki.
This recipe from Patricia Wells' recent book Salad as a Meal is a true gem. Wells uses the oil from the tuna (making it essential to buy good-quality stuff packed in olive oil) mixed with spicy whole-grain mustard. It's the best three-ingredient dish I've eaten in a long time, though I did cheat and add a little chopped parsley. If only for the picture.
Reinvent the classic salad with this rare-seared tuna steak melt sandwich on baguette, with melted Gruyère, black olive Niçoise tartare sauce, handfuls of arugula, and sweet-tart oven-roasted tomatoes.
I soak tuna in a combination of ginger jam, soy sauce, and a touch of sesame oil. Seared quickly on the grill, the ginger jam bubbles up and forms that sticky-spicy-sweet caramel. Slice the tuna up, serve with extra soy sauce and a high pile of pickled ginger. It's a unique, funky little take on the traditional seared tuna.