• Preheat the oven to 220°C. Coat
the tuna steaks with olive oil and
season with salt & pepper. Bake
for about 10 minutes. Set aside
until ready to serve.
• In a large skillet heat 2
tablespoons of olive oil over
medium heat. Once hot, add the
gnocchi, stir occasionally and let
them cook for about 5 minutes
until they start to brown. Transfer
to a bowl and set aside.
• To the same skillet add the
remaining oil, together with the
onion. Let it cook for about 5
minutes. Add the garlic, dried
herbs and let cook until fragrant.
• Add the beans, artichokes,
tomatoes and season with salt
and pepper. Mix everything and
let cook for about 3 minutes until
the tomatoes start to break.
• Add the olives, red wine vinegar
and the cooked gnocchi back to
the skillet, and mix.
• Cut the tuna steaks in chunks
and add to the gnocchi.
12
gozotoday | FRIDAY • 11 SEPTEMBER 2026
FOOD
• 500 g gnocchi
• 2 tuna steak fillets about
125g each
• 300 g cherry
tomatoes halved
• 250 g artichoke
hearts halved
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 small brown onion diced
• 4 garlic cloves minced
• 8 kalamata olives sliced
• 125g white beans or
chickpeas 1 small can
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper
• 1/2 tsp salt
INGREDIENTS
Tuna and artichoke
gnocchi
METHOD
