Seared albacore tuna steaks with green beans and soft-cooked eggs
Paleo, Gluten Free, Soy Free, Dairy Free
30 – 40 Minutes
Chef Justine riffs on the classic Provençal salade niçoise to make a meal that manages to be both deeply flavored and light. She gives the albacore a coating of crushed spices and to make it paleo-friendly, swaps a purple sweet potato for the traditional white .
- 1 or 2 purple sweet potatoes
- 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
- 1/3 cup Kalamata olives
- Fresh dill
- Sherry vinaigrette base (whole grain mustard - sherry vinegar)
- 3 ounces mixed greens
Roast the sweet potatoes
- Scrub or peel the sweet potatoes. Trim the ends; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
While the potatoes roast, prepare the green beans and eggs.
Cook the green beans and eggs
- Trim the stem ends from the green beans; cut in half on the diagonal.
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.
While the beans and eggs cook, start the tuna.
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.
Prep the vinaigrette and remaining ingredients
- Cut the olives in half lengthwise.
- Carefully peel the eggs; cut in half lengthwise.
- Coarsely chop the dill.
Nutrition per serving: Calories: 620, Protein: 44 g, Total Fat: 34 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 3 g, Saturated Fat: 4 g, Cholesterol: 220 nf, Carbohydrates: 28 g, Fiber: 8 g, Added Sugar: 0 g, Sodium: 1000 mg
Contains: eggs, fish