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Diva Recipes

A Dishy Twist on Steak with Bernaise Sauce:
Rare Seared Tuna with Shallot-Tarragon Vinaigrette
Over a Salad of Baby Watercress, String Beans, and Olives

(Yield: 6 Servings)

The Vinaigrette:

  • 1 1/2 tsp minced shallots
  • 3 tbsp sherry vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt
  • Pinch of freshly ground white pepper
  • 1/2 cup olive oil
  • 1 tbsp chopped tarragon (French tarragon is best; add more, depending on the intense intensity of the tarragon's fragrnce)

The Tuna:

  • Two 8 oz tuna steaks (about 1 inch thick)
  • Fine sea salt and freshly ground white pepper to taste
  • 2 tbsp extra virgin olive oil
  • 1 lemon, halved and seeded

The Salad:

  • 1/2 lb baby watercress (or mesclun greens)
  • 1/2 lb haricot vert, trimmed
  • 30 niçoise olives, pitted and halved
  • 12 red cherry tomatoes, halved
  • 12 yellow cherry tomatoes, halved


  1. For the vinaigrette, whisk together in a small bowl the shallots, vinegar, mustard, salt and pepper until the salt dissolves. Constantly whisking, slowly drizzle in the olive oil. Store in the refrigerator until ready to use.

  2. Bring a pot of water to a boil and salt generously. Blanch the haricot vert until crisp tender, about 5 minutes. Strain and then run under cold water until chilled. Set aside.

  3. For the salad, place the haricots vert, olives, red and yellow tomatoes in a bowl and season with salt and pepper.

  4. Add the tarragon to the vinaigrette and whisk to combine.

  5. Toss the vegetables with enough vinaigrette to coat and set aside. (You could add the watercress/mesclun here to make salad, if you are serving right away.)

  6. For the tuna, cut each steak into 3 equal slices (about 1" thick). Place two nonstick pans over high heat. When the pans are hot, brush the tuna with olive oil on each side. Season generously with salt and pepper.

  7. Add the tuna to the pans and sear on both sides until nicely browned, but still rare, about 30 seconds on each side. Remove from the pan.

  8. Squeeze the lemon juice over the tuna.

  9. Toss the watercress/mesclun with the other vegetables and mound on six plates. Place tuna slice on top of salad and drizzle with remaining vinaigrette.

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