Customer Favorite

Seared albacore tuna steaks with green beans and soft-cooked eggs

Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

30 – 40 Minutes

Inspired by the classic salade niçoise, this vibrant main-course salad manages to be both deeply flavored and light.

Ingredients

  • 1 sweet potato
  • ¼ pound green beans
  • 2 pasture-raised organic eggs
  • Tuna spice blend (cumin seeds - coriander seeds - black peppercorns)
  • Two 5-ounce wild albacore tuna steaks
  • ⅓ cup Kalamata olives
  • Fresh dill
  • Sherry vinaigrette base (whole grain mustard - sherry vinegar)
  • 3 ounces mixed greens

Chef's Tip

Fresh tuna is one of a handful of fish that you don’t want to cook all the way through. It’s best to treat it like steak and sear it in a hot pan until browned on the outside but still pink within, whether rare, medium-rare, or medium.


Instructions

1

Roast the sweet potato

Heat the oven to 400ºF.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, toss the potato with 1 to 2 tablespoons oil and season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until browned and tender, 18 to 20 minutes.
While the potato roasts, prepare the green beans and eggs.

2

Cook the green beans and eggs

  • Trim the stem ends from the green beans; cut the beans in half on the diagonal.
Bring a medium sauce pot of salted water to a boil. Add the beans and cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer to a colander and rinse under cold water. Return the water to a boil. Fill a small bowl with ice water. Add the eggs to the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool.
While the beans and eggs cook, prepare the tuna.

3

Sear the tuna

  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the tuna spice blend; transfer to a plate.
  • Pat the tuna dry with a paper towel; season generously with salt. Press the tuna into the spice blend, coating both sides.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tuna and cook, turning once, until lightly browned, about 1 minute per side for rare, 2 to 4 minutes per side for medium. Transfer to a cutting board to rest, then cut into ½-inch-thick slices.
While the tuna cooks and rests, finish the meal.

4

Prep the vinaigrette and remaining ingredients

  • Cut the olives in half lengthwise.
  • Carefully peel the eggs; cut in half lengthwise.
  • Coarsely chop the dill.
In a small bowl, stir together the sherry vinaigrette base, dill, and 1 to 2 tablespoons oil. Season to taste with salt and pepper. In a medium bowl, toss the greens with 1 tablespoon vinaigrette.

5

Serve

Transfer the greens to individual bowls. Set the tuna, sweet potato, green beans, olives, and eggs in small piles on top of the greens. Drizzle with the remaining vinaigrette and serve.

Nutrition per serving: Protein: 47g (94% DV), Fiber: 10g (40% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 52g, Polyunsaturated Fat: 8g, Saturated Fat: 4g (20% DV), Cholesterol: 210mg (70% DV), Sodium: 1100mg (46% DV), Carbohydrates: 39g (13% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: eggs, fish

Similar Recipes

Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean
Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy Free, Spicy