Instructions

• Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
• Toss potatoes with 1 tablespoon olive oil, salt, and black pepper. Place on baking sheet with unpeeled garlic cloves. Roast for 20 to 25 minutes, or until potatoes are golden and garlic is soft.
• While potatoes cook, bring pot of water to a boil. Add green beans and blanch for 2 to 3 minutes until tender-crisp. Transfer to bowl of ice water to stop the cooking process. Set aside.
• Brush tuna steaks with 1 tablespoon olive oil. Season with salt and black pepper. Heat skillet over high heat, then sear tuna for 2 minutes on each side, or until cooked to your liking.
• For dressing, squeeze roasted garlic from its skin and whisk with 2 tablespoons olive oil and 1 tablespoon white wine vinegar.
• Arrange roasted potatoes, green beans, cherry tomatoes, and Kalamata olives on serving plate. Top with seared tuna and drizzle with garlic dressing.
• Serve immediately, dividing evenly between plates.