NUTRITION

SERVINGS

INGREDIENTS

6 oz ahi tuna steak

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.25 cup fingerling potatoes

1 cup green beans

2 cup mixed baby greens

2 whole kalamata olives

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1 tsp capers

PREPARATION

• 1

  Place fingerling potatoes in a pot of salted water and bring to a boil; cook for 10 minutes, adding the green beans during the final 3 minutes of cooking.

• 2

  Drain the potatoes and beans, then immediately plunge them into an ice bath to stop the cooking process and preserve the vibrant green color.

• 3

  In a separate small saucepan, cover the egg with water, bring to a boil, then turn off the heat and let sit for 9 minutes before peeling and halving.

• 4

  Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and half of the salt and pepper in a small bowl to create the vinaigrette.

• 5

  Season the tuna steak with the remaining salt and pepper, then sear in a hot skillet with avocado oil for 1-2 minutes per side until golden on the outside but rare in the center.

• 6

  Slice the tuna into thick strips and arrange on a bed of mixed greens alongside the potatoes, green beans, egg halves, olives, and capers.

• 7

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