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

Paleo, Gluten Free, Soy Free, Dairy Free

2 Servings, 620 Calories/Serving

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

Heat the oven to 400ºF.
  • Scrub or peel the sweet potatoes. Trim the ends; cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, toss the potatoes with 1 to 2 tablespoons oil; season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until browned and tender, 18 to 20 minutes.
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.
Bring a medium sauce pot of salted water to a boil. Add the beans; cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer to a colander; rinse with cold water.
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.
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 until lightly browned, about 1 minute per side for rare, 2 to 4 minutes per side for medium. Transfer to a plate to rest; cut into ½-inch-thick slices. While the tuna cooks and rests, finish the meal.


Prep the vinaigrette and remaining ingredients

  • Cut the olives in half lengthwise.
  • Carefully peel the eggs; cut 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 the greens with 1 tablespoon vinaigrette.



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

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

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