Ingredients

The following ingredients have 2 Servings
  • 2- 6 oz fresh tuna steaks
  • 1 tbsp extra-virgin olive oil
  • Sprinkle of salt and pepper
  • 10.5 oz tiny new potatoes, scrubbed clean and cut in half
  • 10.5 oz green beans, trimmed
  • 1/2 cup pitted niçoise or kalamata olives
  • 20-24 grape tomatoes (cut in half)
  • 2 hard-boiled eggs (peeled and cut in quarters)
  • 8-10 anchovy fillets
  • a handful of micro greens
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic (minced)
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme (finely chopped)
  • 1 tsp unpasteurized honey
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper

Instruction

  • Place the potatoes in a saucepan and cover them with salted water; bring to a boil and cook until about half way done, 5 to 6 minutes. Drain and set aside to cool.
  • Meanwhile, make the vinaigrette: combine all the ingredients together in a glass measuring cup and whisk vigorously until well combined and slightly emulsified.
  • Combine the blanched potatoes and green beans in a bowl; add half the vinaigrette and toss to coat.
  • Transfer to a 13" x 18" baking sheet lined with parchment paper
  • Nestle the tuna steak between the vegetables, drizzle with olive oil then sprinkle with salt and pepper.
  • Cook in the preheated 450°F oven for 5 minutes, then add the tomatoes and olives and continue cooking for an extra 5 minutes.
  • Divide between 2 plates, garnish with eggs, anchovy fillets and micro greens, then drizzle with leftover vinaigrette.
  • Serve immediately.