NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ahi tuna steak

1 large Egg

0.25 cup Baby yellow potatoes

1 cup Green beans

4 whole Kalamata olives

2 cup Mixed greens

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook halved baby potatoes for 10 minutes until fork-tender.

• 2

  Add the egg to the boiling water for the final 7 minutes of potato cooking time, then plunge both into an ice bath to stop the cooking.

• 3

  Steam the trimmed green beans for 3 minutes until they are bright green and tender-crisp.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper to create the vinaigrette.

• 5

  Season the tuna steak with a pinch of salt and pepper, then sear in a hot non-stick skillet for 1-2 minutes per side to achieve a golden crust with a rare center.

• 6

  Arrange the mixed greens on a large plate and top with the sliced tuna, peeled and halved egg, potatoes, green beans, and olives.

• 7

  Drizzle the prepared lemon-Dijon vinaigrette over the salad and serve immediately.