1 pint vine cherry tomatoes |
1/2 cup orange chili oil, recipe follows |
2 cups pitted kalamata olives |
1 big garlic clove |
small handful fresh tarragon leaves |
pinch crushed red pepper flakes |
small handful fresh flat-leaf parsley |
1 tablespoon red or white wine vinegar |
3 tablespoons extra-virgin olive oil |
kosher salt and freshly ground black pepper |
extra-virgin olive oil |
3 cloves garlic |
2 anchovy fillets |
2 (14-ounce) can white cannellini beans, drained |
1/2 to 3/4 cup chicken stock, heated |
2 teaspoons white wine vinegar |
kosher salt and freshly ground black pepper |
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick |
extra-virgin olive oil |
kosher salt and freshly ground black pepper |
2 cups fresh israeli arugula leaves, for garnish |
4 sprigs fresh thyme, leaves chopped |
2 sprigs fresh rosemary, leaves chopped |
1 1/2 tablespoons dried red chili flakes |
5 strips orange peel |
1 1/2 cup extra-virgin olive oil |