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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the top third of the oven and preheat to 475 degrees .

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  • On a large rimmed baking sheet, toss the potatoes, haricot verts, tomatoes, olives, shallots, garlic, thyme and rosemary with 1/4 cup EVOO. Season with sea salt and pepper; spread evenly on baking sheet. Roast, stirring once, until the potatoes are tender, about 25 minutes.

  • Meanwhile, heat a grill or griddle pan over medium-high. Season the tuna with herbes de Provence, sea salt and pepper. Drizzle the pan with the remaining 1 tbsp. EVOO. Add the lemons, cut side down, and cook until browned, 3 to 5 minutes. Transfer to a plate. Add the tuna and cook to desired doneness, about 2 minutes per side for pink centers and 3 minutes per side for opaque centers. Serve tuna with the vegetables and lemons.

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