NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

1 large Egg

1 cup Green beans

3 small Fingerling potatoes

2 cups Mixed spring greens

0.5 cup Cherry tomatoes

6 whole Kalamata olives

1 tsp Capers

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Add the green beans to the boiling potato water for the final 3 minutes of cooking, then drain both and immediately shock in ice water to preserve the vibrant color.

• 3

  In a separate small pot, boil the egg for exactly 7 minutes for a jammy yolk, then transfer to an ice bath, peel, and slice in half.

• 4

  Prepare the vinaigrette by whisking together 0.5 tbsp of the olive oil, lemon juice, Dijon mustard, and capers in a small bowl.

• 5

  Pat the tuna steak dry and season both sides with sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over high heat and sear the tuna for 1-2 minutes per side until golden on the outside but rare in the center.

• 7

  Slice the tuna against the grain into half-inch thick pieces.

• 8

  Assemble the salad by placing the mixed greens on a large plate and topping with the potatoes, green beans, cherry tomatoes, olives, egg, and seared tuna.

• 9

  Drizzle the lemon-caper vinaigrette over the entire salad and serve immediately.