How To Cook Seared Tuna With Seared Little Gem Lettuce And Nichoise Dressing On The Traeger Timberline 850 Wood Pellet Grill
This light, healthy fish dish easliy cooks in minutes on your barbecue
This light dish makes a lovely summer supper or as a nice fresh antidote to all the rich Christmas food. The Nichoise salad can be made in advance and stored in the fridge then just warmed through in a skillet before serving. The tuna takes only a few minutes to cook so if you make the dressing beforehand the dish is really quick and simple.
- 2 tuna steaks
- 1 Little Gem lettuce; halved
- 1 cup cherry tomatoes; halved
- ½ cup pitted olives; coarsely chopped
- 2 tablespoons capers; drained
- sea salt
- freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil or rapeseed oil
- 1 clove garlic; minced
- 1/4 cup parsley; finely chopped
- 1 lemon; halved, plus more for serving
Pre-heat the Traeger and the skillet to 185C, add a little oil, either olive or rapeseed. Add the garlic and cook for about 30 seconds, shaking the skillet to ensure even cooking. Combine the tomatoes, olives and capers and add to the skillet. Cook for another 30 – 60 seconds stirring occasionally. Add the lemon juice and parsley, stir and cook for another 30 seconds, or until the tomatoes have softened slightly. Remove from the heat and season to taste.
At the same time as doing the dressing cook the tuna. Pre-heat the griddle and place on the oiled and seasoned tuna and cook for about 2 minutes each side, leaving it just pink in the middle. Oil the lettuce and place it cut side down on the griddle and cook for about 30 – 40 seconds, turn and cook for the same time on the other side.
Spoon the dressing over the tuna and the lettuce to serve.