NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 large egg

0.5 cup fingerling potatoes

1 cup green beans

2 cup mixed greens

5 whole Kalamata olives

0.5 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Place fingerling potatoes in a pot of cold salted water, bring to a boil, and cook until tender, approximately 10-12 minutes.

• 2

  Carefully add the egg to the same boiling water for the last 7 minutes of potato cooking time to achieve a jammy yolk, then transfer to an ice bath immediately.

• 3

  Blanch the green beans in a separate pot of boiling water for 2 minutes until bright green and crisp-tender, then shock in ice water to stop the cooking.

• 4

  In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and half of the sea salt and black pepper to create the vinaigrette.

• 5

  Pat the tuna steak dry with a paper towel and season all sides with the remaining sea salt and black pepper.

• 6

  Heat avocado oil in a cast-iron skillet over high heat until shimmering, then sear the tuna for 1-2 minutes per side for a rare center.

• 7

  Slice the seared tuna into thin strips, peel and halve the egg, and slice the cooked potatoes into rounds.

• 8

  Arrange the mixed greens on a large plate and top with the tuna, egg halves, potatoes, green beans, and Kalamata olives.

• 9

  Drizzle the prepared Dijon vinaigrette over the entire salad and serve immediately.