I am normally not a fan of the casserole. It's so 1970s dinner party and anyway, I don't like it when everything has one taste. But I had this tuna steak I had cooked previously (Arizona, just pretend it's chicken!) and didn't really know what to do with it, so a cursory search of my fridge and pantry revealed I could make a healthy dish with a mediterranean flair. One has to be extra creative when one does not have a microwave.
I had cooked the tuna (rare) in sesame oil, garlic, and a smidge of dill last week. I dolloped a bit of oil in the bottom of the dish, threw the fish in, and surrounded it with Roma tomatoes, 1015 onions, kalamata olives, and fresh green beans. The robust tomatoes and fresh, crisp beans were a wonderful complement to the sweet onions and salty olives. I heaped everything in separate piles as to keep the flavors somewhat intact, covered with foil, and heated at 350 until bubbly. Paired with a crisp glass of dry white and Season 2.0 of Battlestar Galactica! Brilliant.