✦ Featured
Le Chaudron recipe
Pave de thon sauce vierge nicoise
Seared tuna with Niçoise sauce vierge
⏱ 20 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4bluefin tuna steaks180 g (6 oz) each
4tomatoes, peeled and finely diced
100 g (3½ oz)pitted Niçoise olives
3 tbspcapers in vinegar
1bunch of fresh basil, chopped
100 ml (½ cup)extra-virgin olive oil
The juice of 1 lemon
3anchovy fillets in oil
- 4 bluefin tuna steaks 180 g (6 oz) each
- 4 tomatoes, peeled and finely diced
- 100 g (3½ oz) pitted Niçoise olives
- 3 tbsp capers in vinegar
- 1 bunch of fresh basil, chopped
- 100 ml (½ cup) extra-virgin olive oil
- The juice of 1 lemon
- 3 anchovy fillets in oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the sauce vierge: finely chop the anchovies and mix them with the diced tomatoes.
- Add the chopped olives, capers and chopped basil.
- Pour in the extra-virgin olive oil and lemon juice and whisk.
- Season the sauce and let it sit at room temperature for 15 minutes so the flavors develop.
- Season the tuna on both sides just before cooking.
- Heat the skillet over very high heat and sear the tuna for 1 minute per side, leaving the center red.
- Slice on the bias, arrange on warm plates and spoon plenty of sauce over.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.