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

30 - 40
Paleo Gluten Free Soy Free Dairy Free

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 Fishpeople wild albacore tuna steaks
  • 1/3 cup Kalamata olives
  • 3 ounces mixed greens



Cook the green beans and eggs

Heat the oven to 400ºF. Bring a pot of salted water to a boil. Meanwhile:
  • Trim the stem ends from the green beans; cut the green beans in half on the diagonal.
  • Fill a small bowl with ice water.
Add the green beans to the boiling water and cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the green beans to a colander and rinse with cold 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.
On a sheet pan, toss the sweet potato half-moons with 2 tablespoons oil; season with salt and pepper. Spread in an even layer and roast, turning halfway through, until browned and tender, 18 to 20 minutes.
While the potato cooks, finish the rest of the meal.


Make the vinaigrette

  • Coarsely chop the dill.
In a small bowl, combine the vinaigrette base with the dill and 1 to 2 tablespoons oil. Season to taste with salt and pepper.


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.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the tuna to the pan and cook until seared, about 1 minute per side for rare, 2 to 4 minutes per side for medium, depending on thickness. Transfer to a plate to rest, then cut into ½-inch-thick slices.


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.



Transfer the greens to individual bowls. Top with the tuna, green beans, potatoes, eggs, and olives. Drizzle with the remaining vinaigrette and serve.

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

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