Seared Tuna with Nicoise Vegetables and Garlic Butter
- 1/4 pound cherry tomatoes (preferably on the vine)
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 pound baby new potatoes
- 1/4 pound haricots verts (or green beans), trimmed
- 2 cloves garlic, smashed and peeled
- The zest of half a lemon, in strips (made by a vegetable peeler)
- 1 tablespoon unsalted butter, room temperature
- 12 fresh basil leaves, sliced
- 1 tablespoon chopped flat leaf parsley
- 2 five-ounce fillets of fresh tuna
- 1 teaspoon dried herbes de Provence
- This recipe is gluten-free
- Produce
- Baby new potatoes (1/2 pound)
- Basil, fresh leaves (12)
- Cherry tomatoes (1/4 pound)
- Flat leaf parsley (1 tablespoon)
- Garlic (2 cloves)
- Haricots verts (1/4 pound)
- Herbes de provence, dried (1 teaspoon)
- Lemon, zest of (1/2)
- Seafood
- Five-ounce fillets of fresh tuna, fillets of fresh (2)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (4 tablespoons)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
45.8Rating
1-100
1-100
14Tweets
4Facebook
Shares
Shares
1StumbleUpon
Views
Views
152PinterestPins
Recipe Stats
Published July 26, 2012 (6 months ago).
27 people saved this recipe.
