Seared albacore tuna steaks with green beans and soft-cooked eggs
Chef Justine riffs on a classic Niçoise salad to make a meal that manages to be both deeply flavored and light. She gives the albacore a coating of crushed spices and swaps a purple sweet potato for the traditional white to make it paleo-friendly.
- ¼ pound green beans
- 2 pasture-raised organic eggs
- 1 purple sweet potato
- Fresh dill
- vinaigrette base (whole-grain mustard - sherry vinegar)
- Tuna spice blend (cumin seeds - coriander seeds - black peppercorns)
- Two 5-ounce wild albacore tuna steaks
- 1/3 cup Kalamata olives
- 3 ounces mixed greens
Cook the green beans and eggs
- Trim the stem ends from the green beans; cut the green beans in half on the diagonal.
- Fill a small bowl with ice water.
Return the water to a boil, add the eggs, and cook for 5 minutes (if you prefer hard-boiled eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the bowl with the ice water. When cool, carefully peel them.
While the eggs cook, prepare the sweet potato.
Roast the sweet potato
- Trim the ends from the sweet potato; cut the sweet potato in half lengthwise, then crosswise into 1/2-inch-thick half-moons.
While the potato cooks, finish the rest of the meal.
Make the vinaigrette
- Coarsely chop the dill.
Sear the tuna
- Using a rolling pin or the bottom of a small pot or bowl, on a cutting board, 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 tuna spice blend, turning to coat.
Prep the greens, olives, and eggs
- Cut the olives in half.
- In a medium bowl, toss the greens with 1 tablespoon of the vinaigrette.
- Cut the eggs in half.
Nutrition per serving: Calories: 670, Protein: 44 g, Total Fat: 43 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 6 g, Saturated Fat: 7 g, Cholesterol: 220 mg, Carbohydrates: 27 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 940 mg
Contains: eggs, fish