Serious Eats: Recipes

Seared Tuna with Niçoise Vegetables and Garlic Butter

[Photograph: Kerry Saretsky]

Simple fresh tuna, crusted in dried herbes de Provence and sea salt, seared in olive oil for just three minutes until cooked just through. Piled high on a mound of Niçoise-inspired French green beans and baby new potatoes all tossed in butter infused with olive oil, garlic, and lemon. Littered with fresh basil and parsley. And topped with bursting summer cherry tomatoes on the vine. The perfect summer dinner. Light, but so full of fresh flavor.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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