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Tuna Nicoise

  • Yield: 4 main-course servings


  • 1/2 cup plus 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1 tablespoon minced garlic
  • 1/2 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1/2 cup pitted and halved Greek or Italian black olives
  • 1/2 cup pimiento-stuffed green olives, halved
  • 1 tablespoon finely chopped anchovy fillets
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 6 turns freshly ground black pepper
  • 4 (6 to 7 ounces each) yellowfin tuna steaks
  • 2 teaspoons Emeril's Creole Seasoning


  • In a bowl combine 1/2 cup oil, the onions, garlic, tomatoes, black and green olives, anchovy, lemon juice, parsley, basil, oregano, salt, and pepper, and stir until thoroughly blended. Makes about 1 1/2 cups.
  • Sprinkle the tuna steaks evenly on both sides with the Creole Seasoning.
  • Heat the remaining tablespoon of olive oil in a large skillet over high heat. When the oil is hot, add the tuna and sautÈ until brown, for about 2 minutes on each side.
  • To serve, place a tuna steak on each of 4 plates and spoon a generous 1/3 cup of the sauce over each.