Inspiration for this dinner? Two dishes that are bound to be on heavy rotation this summer. So straightforward and unfussy, yet both so luxurious in texture and flavor. A fat tuna steak slowly poached in olive oil is scattered around a plate with potatoes and green beans like a sort of deconstructed, lazy Nicoise and a cheery pink homemade sherbet (no ice cream machine required!) to finish. A weeknight meal worthy of a Saturday night dinner party.
Warm Tuna and White Bean Salad by amanda
Quick Strawberry Sherbet by ChefJune
Grocery List (for 4)
3/4 lbs of good quality tuna steak, about 2 in. thick
5 thyme sprigs
12 baby potatoes
7 ounces green beans
8 ounces cranberry beans, shelled and blanched in salted water (or similar bean that you like)
1 pint fresh strawberries
We assume you have olive oil, sherry vinegar, milk, sugar, garlic, salt, and lemons. If not, you'll need them, too!
1. Pop the strawberries in the freezer (they need about 1 hour). Put the bowl and blade of your food processor in the fridge to chill, too.
2. Nestle the tuna into a pan with the oil, thyme and garlic and let it poach. While the tuna cooks, boil and slice your potatoes and blanch the green beans.
3. When the tuna is done, assemble the salad in a way that pleases you.
4. Eat dinner!
5. Still a little peckish? Feeling in need of refreshment? Remember those strawberries in the freezer? Pull 'em out!
6. Pulse them up with milk and sugar. Ta da, like frosty magic -- sherbet!
Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.
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