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1
For the marinated tuna:
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2
Combine the olive oil, herbs, fennel seed, and pepper to taste and spread over the tuna.
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3
Cover and refrigerate without turning for 8 hours or overnight.
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4
When ready to cook, remove the tuna from the oil, leaving some seasonings on its surface.
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5
Sprinkle with salt and pepper.
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6
In a large skillet over high heat, sear the tuna on all sides, 2 to 3 minutes, until cooked rare.
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7
For the vegetables:
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8
Place the potatoes in a medium saucepan with cold salted water and bring to a boil over high heat.
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9
Reduce the heat to medium and simmer until tender, about 15 minutes.
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10
Drain and cut into quarters.
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11
While still warm, toss with 1/4 cup of the sherry vinaigrette.
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12
Taste and re-season, if necessary.
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13
Half-fill a medium saucepan with salted water, bring to a boil over high heat, and blanch the haricots verts until tender, 2 to 3 minutes.
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14
Immediately plunge into ice water and drain in a colander for 5 minutes.
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15
Toss the beans with the remaining sherry vinaigrette, and check the seasoning.
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16
To serve:
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17
Divide the potatoes and haricots verts among 4 serving plates, arranging them in the center.
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18
Slice the tuna 1/4 inch thick and fan the slices around the vegetables.
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19
Drizzle the tuna with the roasted garlic-black olive oil.
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20
Garnish with the herbs, if desired.
