- 2/3 cup virgin olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh savory
- 2 tablespoons cracked fennel seed
- Freshly ground black pepper
- 1 pound tuna loin
- Kosher salt
- 12 new potatoes
- 1/3 cup Sherry Vinaigrette
- 12 haricots verts or slender green beans
- 8 tablespoons Roasted Garlic-Black Olive Oil
- Sprigs of fresh thyme, tarragon, or chives (optional)
- For the marinated tuna:
- Combine the olive oil, herbs, fennel seed, and pepper to taste and spread over the tuna. Cover and refrigerate without turning for 8 hours or overnight.
- When ready to cook, remove the tuna from the oil, leaving some seasonings on its surface. Sprinkle with salt and pepper. In a large skillet over high heat, sear the tuna on all sides, 2 to 3 minutes, until cooked rare.
- For the vegetables:
- Place the potatoes in a medium saucepan with cold salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain and cut into quarters. While still warm, toss with ¼ cup of the sherry vinaigrette. Taste and re-season, if necessary.
- Half-fill a medium saucepan with salted water, bring to a boil over high heat, and blanch the haricots verts until tender, 2 to 3 minutes. Immediately plunge into ice water and drain in a colander for 5 minutes. Toss the beans with the remaining sherry vinaigrette, and check the seasoning.
- To serve:
- Divide the potatoes and haricots verts among 4 serving plates, arranging them in the center. Slice the tuna ¼ inch thick and fan the slices around the vegetables. Drizzle the tuna with the roasted garlic-black olive oil. Garnish with the herbs, if desired.