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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Soy-Free, Diabetes-Friendly, Gluten-Free, Paleo, Mediterranean, Dairy-Free, Carb-Conscious, Lean & Clean

2 Servings, 600 Calories/Serving

30–45 Minutes

Chef Justine Kelly gives the classic salade niçoise a modern flair with roasted sweet potatoes and pan-seared tuna coated in a vibrant spice blend. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 6 ounces organic green beans
  • 2 organic eggs
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • Seafood options:
  • 2 wild albacore tuna steaks (about 5 ounces each)
  • 10 ounces wild sea scallops
  • ⅓ cup pitted Kalamata olives
  • 4 or 5 sprigs organic fresh dill
  • Sun Basket sherry vinaigrette base (sherry vinegar - whole grain mustard)
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories: 600, Protein: 34g (68% DV), Fiber: 10g (40% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 185mg (62% DV), Sodium: 640mg (27% DV), Carbohydrates: 45g (15% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the sweet potato

Heat the oven to 400°F.

  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.

On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. Meanwhile, prepare the green beans and eggs.


Cook the green beans and eggs

  • Trim the stem ends from the green beans if needed; 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. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the beans and eggs are cooking, prepare the seafood.


Crush the spices; sear the seafood

  • On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the cumin seeds and coriander seeds; transfer to a plate. Season generously with pepper.
  • Pat the seafood dry with a paper towel; season generously with salt. Press the seafood into the cumin seeds and coriander seeds, 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.


In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

While the seafood is cooking, prepare the rest of the meal.


Prep the remaining ingredients; toss the greens

  • Cut the olives in half lengthwise, checking for any pits.
  • Cut the eggs 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 together the mixed greens and 1 tablespoon [2 TBL] vinaigrette (set aside the remaining vinaigrette for serving). 


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

Kids Can!
  • Toss the sweet potatoes with oil and seasonings.
  • Time the green beans and eggs.
  • Crush the cumin and coriander seeds.
  • Stir the sherry vinaigrette.
  • Help assemble the bowls.