Warm Tuna Nicoise

I really like the Mario Testino photo shoot of Gwyneth Paltrow for Vogue that celebrated the release of her first cookbook, “My Father’s Daughter.” I’m sure I look just like that in my studio apartment kitchen!

This recipe was inspired by one GP contributed to Food & Wine. You can find her version here.

What to buy (serves 2):

  • 1/2 pound green beans, washed with ends cut off
  • 1 cup grape tomatoes, I found some gorgeous red and yellow heirlooms
  • 1/2 cup pitted Nicoise olives
  • 1 cup roasted red peppers (from a jar!)
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2, 1-inch-thick tuna steaks
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dijon mustard
What to do:
  • preheat the oven to 400
  • you could steam the beans in a steamer basket or do as i did, and lightly saute them in a pan with a touch of olive oil
  • add tomatoes, olives, roasted peppers and sauteed beans to a casserole dish
  • toss veggies with 1/4 cup of the olive oil and season with salt and pepper
  • drizzle a tablespoon of the olive oil onto the tuna steaks and season both sides with salt and pepper
  • in the same skillet from the beans, lightly saute the tuna steaks on each side – about 1 min a side
  • place steaks on the vegetables in the casserole pan
  • roast in the center of the oven for 15 minutes, until the fish is slightly rare in the center
  • before serving, whisk the remaining 1/4 cup of oil with the lemon juice and dijon mustard and season with salt and pepper. drizzle this dressing over the vegetables and tuna steaks
  • transfer to plates and serve immediately!

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