|Preparation Time||30 Minutes|
|Cook Time||1 Hour|
|Total Time||1 Hour, 30 Minutes|
|Main Ingredient||Potato; Niï¿½oise Olives; Tuna|
|Category||Nuts, Fats, & Oils; Seafood; Vegetables|
|Type||Appetizer; Side Dish|
|Cook Method||Baking; Broiling|
|Diet||Heart Healthy; High Protein; High Fiber; Gluten Free|
1 pound new potatoes, quartered
3 tablespoons extra-virgin olive oil, plus extra for brushing
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 yellow onion, finely diced
1/2 pound green beans, trimmed
4 tuna fillets, each 5 ounces
1/2 cup Niï¿½oise olives, pitted and chopped
1 clove garlic, minced
6 anchovy fillets, rinsed and chopped
1 tablespoon capers, rinsed and chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh lemon juice
2 tablespoons fresh Italian parsley, chopped
Preheat oven to 425ï¿½Fahrenheit.
Combine the potatoes, 1 tablespoon of olive oil, the rosemary, 1/2 teaspoon of salt, and the black pepper in a baking dish, stirring to coat evenly. Roast for 15 minutes, then stir and add the onion. Continue roasting 20 minutes, shaking the pan every few minutes. Transfer to a large bowl and set aside.
Boil one inch of water in a saucepan fitted with a steamer basket. Steam the beans 5 minutes until tender-crisp. Drain, rinse with cold water, and drain again. Set aside.
Heat a gas grill or broiler. Lightly brush the grill rack or broiler pan with olive oil. Position the cooking rack about 6 inches away from the heat source.
Brush the tuna fillets with olive oil, sprinkling both sides with the remaining salt. Grill or broil 4 minutes on each side, until firm to the touch. Transfer to a plate and keep warm.
Combine the olives, garlic, anchovies, capers, thyme, lemon juice, remaining olive oil, potatoes, and beans in a large bowl. Mix well and divide among the plates, placing a tuna fillet on each. Garnish with the parsley.
Calories: 399 cal
Total fat: 16g
Saturated fat: 2g
Monounsaturated fat: 11g