Seared Tuna, Piperade, Greek Lemon Spuds

Service Description

Provence meets the Peloponnese on a plate. Probably the best plate of food I ate this summer was seared tuna paired with a take on the classic French pepper stew, Piperade. I've added my own twist and paired it with some zingy lemony potatoes baked in stock. It's fresh, it's vibrant, it's what you need when you don't want the summer to end...You can also make this with monkfish if you don't like tuna.