Seared Tuna with Niçoise Vegetables and Garlic Butter Recipe

Ingredients

• 1/4 pound cherry tomatoes (preferably on the vine)
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 pound baby new potatoes
• 1/4 pound haricots verts (or green beans), trimmed
• 2 cloves garlic, smashed and peeled
• The zest of half a lemon, in strips (made by a vegetable peeler)
• 1 tablespoon unsalted butter, room temperature
• 12 fresh basil leaves, sliced
• 1 tablespoon chopped flat leaf parsley
• 2 five-ounce fillets of fresh tuna
• 1 teaspoon dried herbes de Provence

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