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
Sunday Roast Chicken

Here’s a terrifically simple way to roast a juicy bird, at two different temperature, that’s perfectly cooked on all four corners.

Read More
recipes
Jailbird Cake

This cake is a classic, and for good reason. Simple and inexpensive to make, it’s a crowd pleaser every time.

Read More
recipes
Bigoli in Salsa (Whole-Wheat Spaghetti in a Light Anchovy Sauce)

This recipe is from the Grand Canal Restaurant at the Hotel Monaco. I'm eating the Fritto here, which was followed by this insane pasta.

Read More

You first

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