Ingredients

• 2 tuna steaks, each about 6 ounces
• Extra virgin olive oil, plus 1/3 cup for the dressing
• Juice of 1/2 lemon
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 12 ounces fingerling potatoes or small red potatoes
• 10 ounces green beans, trimmed
• 6 ounces small tomatoes (such as Romas), cut into wedges, or cherry tomatoes, halved
• 1/2 red onion, peeled and thinly sliced 2 to 3 large garlic cloves, minced
• 1 teaspoon pimentón (Spanish smoked paprika), or more to taste
• 3/4 teaspoon cumin
• 1/2 teaspoon hot red pepper flakes
• 3 tablespoons white wine vinegar
• 6 ounces spring greens or butter lettuce

Directions

Step 1

Brush the tuna steaks on both sides with olive oil. Drizzle with the lemon juice, then season generously with salt and pepper.

Step 2

In the meantime, heat a large cast iron skillet on the stovetop over medium-high heat and film the bottom with olive oil. Sauté the tuna steaks, turning as needed, until done to your liking. (We prefer ours medium-rare, i.e., still pink in the center.) Let rest for 3 minutes, then thinly slice each steak, removing any dark parts. Set
aside, covered and refrigerated.

Step 3

Place the fingerling potatoes in a large pot and cover with water. Boil for 10 minutes or until you are able to stick a fork through the potatoes without resistance. Using a slotted spoon, remove the potatoes from the water and transfer to a plate for now. Do not discard the water.

Step 4

Prepare a large bowl with ice water and set aside near the pot.

Step 5

In the same cooking pot, with the water boiling, add the green beans. Cook for 4 minutes or so. Drain, and immediately place the green beans in the ice bath to stop cooking. When cooled, remove the green beans from ice bath and pat dry.

Step 6

Cut the fingerling potatoes in halves lengthwise and place them in a large mixing bowl. Add the green beans, tomatoes, onions, and garlic. Season with salt, pepper, paprika, cumin, and hot red pepper flakes. Add the sliced tuna. Combine the 1/3 cup of olive oil with the vinegar and whisk. Pour the oil-vinegar mixture over the salad and toss gently to lightly coat the ingredients. Taste, then adjust the seasoning as desired.

Step 7

Arrange spring greens or butter lettuce on a nice platter and top with the dressed tuna and vegetables.

Ingredients

• 1 1/2 pounds fresh baby spinach (stem, if the spinach is more mature)
• 1/4 cup water
• 2 tablespoons pine nuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons raisins or sultanas, soaked in water or sherry for 20 minutes, then drained
• Coarse salt (kosher or sea) and freshly ground black pepper
• Juice of 1/2 lemon (optional)

Directions

Step 1

Wash the spinach thoroughly in plenty of water. Drain, and put the leaves and 1/4 cup of water into a large pot. Cover the pot and put over high heat until the water begins to boil. Lower the heat and steam the spinach for 2 to 3 minutes, or until the leaves wilt into a soft mass.

Step 2

Sauté the pine nuts briefly in the olive oil in a large skillet, shaking the pan or stirring constantly (don’t take your eyes off them), until they just begin to color. Add the raisins and spinach and mix well. Season with salt and pepper and cook for 5 minutes, stirring occasionally so the mixture doesn’t scorch. Add a few drops of lemon juice, if desired.

Ingredients

• 6 tablespoons extra virgin olive oil
• 2 pounds zucchini, diced into 1/2-inch cubes
• Coarse salt (kosher or sea) and freshly ground black pepper
• 3 Spanish onions, peeled and diced
• 2 garlic cloves, peeled and minced
• 1 tablespoon chopped fresh oregano

Directions

Step 1

Heat a large skillet and one-half of the olive oil over low heat. Add the zucchini cubes and season with salt and pepper. Cook, stirring occasionally, for about 30 minutes, or until soft and jammy. Drain any excess liquid.

Step 2

In the meantime, add the remaining oil to a second skillet. Over low heat, cook the onions and garlic for 10 minutes. Add the oregano, and continue to cook for 5 to 10 minutes more, or until the onions are golden and soft.

Step 3

Combine the zucchini and onion mixtures in a serving bowl and stir gently. Serve warm or at room temperature. Leftovers can be covered and refrigerated for up to two days.