Seared albacore tuna steaks with green beans and soft-cooked eggs
Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
Inspired by the classic salade niçoise, this vibrant main-course salad manages to be both deeply flavored and light.
In your bag
- 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
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.
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).
Contains: Eggs, Fish