Tuna Steaks with Niçoise Potatoes

Roasted niçoise-inspired veggies are a tasty complement to tuna steaks in this light spring or summer meal.


  • 1 1/2 pounds small (1-inch) potatoes, quartered
  • 12 ounces haricot verts (thin green beans)
  • 1 pint cherry tomatoes
  • 1/2-3/4 cup pitted niçoise olives
  • 8 shallots, peeled, leaving root end attached, cut lengthwise into thin wedges
  • 6 cloves garlic, crushed
  • A few sprigs each of fresh thyme and rosemary, leaves stripped and chopped
  • 1/4 cup plus 1 tablespoon extra virgin olive oil (EVOO), divided
  • Sea salt and black pepper
  • 4 tuna steaks (6 ounces each), preferably sustainable and line-caught
  • 1 teaspoon herbes de Provence
  • 2 lemons, halved


Position a rack in the top third of the oven and pre-heat to 475°F.

On a large rimmed baking sheet, toss the potatoes, haricot verts, tomatoes, olives, shallots, garlic, thyme and rosemary with 1/4 cup EVOO. Season with sea salt and pepper; spread evenly on a baking sheet. Roast, stirring once, until the potatoes are tender, about 25 minutes.

Meanwhile, heat a grill or griddle pan over medium-high. Season the tuna with herbes de Provence, sea salt and pepper. Drizzle the pan with the remaining 1 tablespoon EVOO. Add the lemons, cut-side down, and cook until browned, 3-5 minutes. Transfer to a plate. Add the tuna and cook to desired doneness, about 2 minutes per side for pink centers and 3 minutes per side for opaque centers.

Serve the tuna with the vegetables and lemons.

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