Albacore tuna is coated with cracked pepper and lightly seared before slicing to reveal a delightfully rare center. Toss it with tender red potatoes, fresh green beans, and a tangy vinaigrette, et voilà, dinner is served.
Ingredients
Salt and freshly ground pepper
¾ pound small red new potatoes, halved
¼ pound green beans, trimmed
¼ cup extra virgin olive oil, plus more for cooking
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallots
1½ tablespoons Dijon mustard
1 tablespoon small capers
1 portion albacore tuna (10 to 12 ounces) Available In Our Premium Subscription Box
1 teaspoon coarsely cracked black pepper
2 ounces arugula or baby salad greens (3 lightly-packed cups)
2 tablespoons pitted Niçoise or sliced kalamata olives
Directions
Cook the Potatoes and Green Beans
Bring a medium saucepan of salted water to a boil over high heat. Add the potatoes and cook until just tender when pierced with a knife, 6 to 8 minutes. Add the green beans to the pan with the potatoes and cook until the beans are bright green and the potatoes are tender, about 3 minutes longer. Drain well and return both to the saucepan.
Make the Dressing
Meanwhile, make the dressing. In a small bowl, whisk together the ¼ cup oil, vinegar, shallots, 1 tablespoon mustard, and the capers. Season with salt and pepper.
Stir half of the dressing into the potatoes and green beans then transfer to a large salad bowl to cool slightly.
Sear the Tuna
Season the tuna all over with salt and rub with the remaining ½ tablespoon mustard. Sprinkle the coarsely cracked pepper all over the tuna, patting gently to adhere. Place a medium cast-iron or nonstick skillet over medium-high heat. Add a thin layer of oil and swirl to coat the pan. Add the tuna and sear until golden, 1 to 2 minutes per side. Transfer to a cutting board and let rest for 2 to 3 minutes before cutting into ½-inch-thick slices.
Finish and Serve
Add the arugula and olives to the potatoes and beans and toss to combine. Add the tuna, drizzle with the remaining dressing, and gently toss to combine. Divide between plates and serve.
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Pro Tips
Pair it Up
Pour a glass of chilled off-dry rosé or sauvignon blanc to balance the minerality of the albacore and the brininess of the capers and olives.
Spice It Up
Rub the tuna with cracked mustard seeds for a spicy bite.
Change It Up
Sandwich any leftover salad in a warm crusty baguette and drizzle with olive oil for a terrific next-day lunch.
Lighten It Up
Albacore tuna is a great source of lean protein—a 3-ounce serving supplies 20 grams which is more than 30% of your daily allowance. It’s also a great source of heart-healthy omega-3 fatty acids.
