Ahi Tuna Nicoise Pasta

   Recipe by: Chef Lisa A. Heidelberg

Cook Time: 15 mins

Serves: 4 ppl


  • (2) 8oz center cut Ahi Tuna steaks
  • 2 cups of blanched green beans
  • ½ c of Kalamata olives
  • 2cups of boiled sliced potatoes
  • 2cups of thinly sliced bell pepper (red, yellow or orange)
  • 2 boiled eggs sliced
  • 1t house seasoning(granulated garlic, onion and cracked pepper)
  • 1/2t salt
  • 2 T garlic crushed
  • ¼ c of red or apple cider vinegar
  • 4T Dijon mustard
  • ½ cup of EVOO
  • 2T turbinado sugar
  • 1/2lb of cooked penne pasta
  • Cracked pepper to finish


  • Season tuna with house seasoning and salt. Set to the side.
  • Blend vinegar, garlic, mustard, EVOO and sugar in a blender or processor until mixed well
  • Toss potatoes, peppers and beans in sauce to coat.
  • Bring your grill pan or cast iron (my preference) to a high heat.
  • Drizzle steaks with a little evoo and then place in pan. Cook on first side for approx. 2 mins. Then flip and cook for another 1 min for med/rare.
  • Remove and let rest for 1 minute. Then thinly slice.
  • Arrange pasta, beans, potatoes, peppers and olives on each plate. Then top with tuna and divide egg slices.
  • Finish by drizzling sauce over tuna and sprinkle with cracked pepper if desired. Enjoy!

Chef’s Note: This dish is great room temperature. Ahi tuna is delicious and best taste if you don’t overcook!