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Oxford Tuna Niçoise

Traditional French Tuna Niçoise with a Dijon Sherry Vinaigrette over Brown Rice - Oxford family recipe!


  • 1.5 pounds fresh ahi tuna steak
  • 1 cup brown rice
  • 2 cups chicken stock
  • 3 tbsp evoo
  • 1 cup grape tomatoes
  • 2 cups green beans washed and trimmed
  • 5 oz feta cheese in brine
  • 5 whole hard boiled eggs
  • 1 whole red onion
  • 1 jar capers
  • salt and pepper


  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1-2 tbsp feta brine depending on salt preference
  • 3 heaping tbsp good dijon mustard
  • 1 tsp fresh or dried thyme


  • Bring the chicken stock to a boil.  Add in rice.  As rice is added, the boiling will stop; bring back to a simmer and reduce the heat to keep at simmer.  Cover and cook 18 minutes.  Check on rice at 18 minute mark; if dry, add a half cup of water (or stock) and continue cooking covered for 5 more minutes.  Continue adding a half cup for 5 minutes until rice is cooked through.

  • Steam green beans 3 minutes (until slightly tender) and plunge into ice water bath to stop cooking.

  • Dice feta cheese in 1/8 to ¼ inch cubes

  • Dice red onion in ¼ inch cubes.

  • Halve grape tomatoes lengthwise.

  • Chop eggs quarters lengthwise and in half widthwise.

  • Drain capers.

  • Cut tuna steak into 4 long logs.  Season each tuna log with 1 tbsp olive oil, salt and pepper to taste (use more than you think you will need), and set aside.  Heat a cast iron skillet (or other high heat metal) on the stove to medium high heat, add 2 tbsp olive oil and move pan to spread around.  Add tuna steak logs and sear each side 30 seconds, turning each so that all 4 sides cook.  Remove from pan immediately when done searing so that they do not continue cooking.  Allow tuna logs to rest 3-4 minutes and slice each log into ¼ to ½ inch slices, against the grain.

  • Assemble the dressing; adjust flavors to your specific taste using those ingredients (EVOO, Sherry vinegar, feta brine, Dijon mustard, thyme).

  • Assemble each bowl: rice, green beans, tomatoes, red onion, feta, egg, capers.  And lay even portions of the tuna slices on each bowl. Enjoy!