Tuna Sicilian Style with Roasted Cauliflower and Green Beans

Name: Tuna Sicilian Style with Roasted Cauliflower and Green Beans
Cuisine: Italian
Ingredients: ⅓ cup fragrant extra-virgin olive oil; 1 pound sushi-grade tuna, cut into ¾-inch cubes; ¼ cup white wine vinegar; 1 tablespoon thinly sliced garlic; 1 cup seeded and diced firm ripe tomato or halved cherry tomatoes; 1 cup seeded and diced firm ripe tomato or halved cherry tomatoes; 8 ounces young, tender green beans, cooked crisp-tender in boiling salted water; 8 ounces young, tender green beans, cooked crisp-tender in boiling salted water; 2 tablespoons halved fresh young mint leaves; ⅓ cup green olives, such as picholine; ⅓ cup green olives, such as picholine; 2 teaspoons finely grated lemon zest; 1½ teaspoons dried oregano flowers or regular dried oregano; 1½ teaspoons dried oregano flowers or regular dried oregano; ½ teaspoon red pepper flakes; Kosher or sea salt; Kosher or sea salt; Roasted Cauliflower; 8 ounces young, tender green beans, cooked crisp-tender in boiling salted water

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The flavors here are fresh and simple, and this dish can be made ahead. If you’ve never had roasted cauliflower—it will change your life! I’ve poached the tuna in water here, but you could also poach it for about 5 minutes in olive oil heated to 180°F.

Ingredients

1 pound sushi-grade tuna, cut into ¾-inch cubes
⅓ cup fragrant extra-virgin olive oil
1

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

In a large saucepan, bring 8 cups of lightly salted water to a boil. Drop the tuna into the water, lower the heat to a simmer, and cook for 1 minute. Drain and put in a single layer on a platter to cool.

In a small saucepan, heat the olive oil over medium heat and sauté the garlic until very lightly browned and crisp. Be careful not to overcook or the garlic will become bitter. Pour the