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Homepage » Our Catch » Mouthwatering Recipes

Mouthwatering Recipes

Jan 27

Seared tuna steaks with nicoise salad

Tuesday, January 27, 2015

Seared tuna steaks, nicoise salad.

Serves 4


  • 360-400g fresh tuna loin 
  • 4 cooked kipfler potatoes
  • 150g cooked green beans 
  • 2 soft boiled eggs, peeled
  • ½ punnet cherry tomatoes, halved 
  • 16 pitted kalamata olives
  • 1 lebanese cucumber, sliced 
  • 4 baby cos lettuce leaves
  • 3 tblsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tblsp lemon juice


Cut tuna into 4 small, even sized steaks and season with salt and pepper.

In a hot frying pan sear tuna for about 30 seconds on each side. Tuna will be rare at this stage, cook for longer if you prefer to eat tuna more  done.

Remove from pan and cut into 2cm thick slices. If the tuna is not cut straight away after removing from pan it will continue to cook from the residual  heat.

To serve cut eggs in half and set  aside.

Whisk oil, mustard and lemon juice, season with salt and pepper, and toss with remaining salad  ingredients.
Arrange salad on plates and top with egg and  tuna.

Recipe courtesy of  Paul Leete - Executive Chef at Sails Restaurant Noosa