Make

Tip

Serve this easy crowd-pleaser family style.

Tuna Tomato Bowl

goop

This bowl is a perfect cross between a puttanesca and a niçoise.

makes 2

1 small jar good-quality tuna

1 14-oz can plum tomatoes

2 anchovies, chopped

1 1/2 cloves garlic, minced

4-6 pitted Nicoise olives

1/2 pinch red chili flakes

10 French beans, trimmed

1/2 cup quinoa, cooked

1/2 cup brown rice, cooked

olive oil

sea salt + black pepper

1. Coat a large frying pan with olive oil and add the garlic and red chili flakes. Cook for a minute until soft and fragrant, then add the anchovies and stir until they start to melt. Add the olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a simmer. Cook for about 20 minutes.

2. Prepare an ice bath by filling a large bowl with equal parts ice and water. Bring a medium pot of water to a boil. Add a large pinch of salt and the French beans. Cook for about 3 minutes. Drain and place in the ice bath for about a minute. Drain and set aside.

3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Top with a large dollop of tomato sauce. Flake three to four large pieces of tuna into each bowl. Divide French beans into each bowl. Season with salt and pepper to taste and a drizzle of olive oil on top if desired.

You may also like
recipes
Raw Miso Soup

Even with just a few ingredients, this soup has such an intense, rich flavor.

Read More
recipes
Ravioli Granchio

I helped Avi make Ravioli Granchio. I used to lay out a sheet of pasta, spoon the filling on top, brush it with egg, lay out another pasta sheet on top, and cut out the pieces. At the River Café I learned to spray the pasta sheet with water...

Read More
recipes
Best Gluten-Free Fish Fingers, Two Ways

Who doesn't love fish fingers? But as they’re always dipped in a glutinous batter of some sort and deep fried, we had to think outside the box. Use packaged gluten-free bread crumbs or make your own. A good family dinner option is to serve these with a veggie of...

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.