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Ingredients
- 1 sweet potato
- 1/4 lb green beans
- 2 eggs
- 2 T. spice blend-cumin seeds, coriander seeds, black peppercorns
- 2 5oz albacore tuna steaks
- 1/3 cup pitted Kalamata olives
- Fresh Dill
- 1 T. Sherry vinagrette base (whole grain mustard, sherry vinegar)
- 3 oz mixed greens
- Kosher salt
- pepper
- olive oil
Details
Servings 2
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
1. Preheat oven to 400F. Peel potato, trim ends and cut in half lengthwise, then crosswise into 1/4 thick half moons. On sheet pan, toss potato with 1-2 T. oil, season with salt and pepper. Spread in an even layer and roast, stirring halfway through, until browned and tender, 18 to 20 minutes. While potato roasts, prepare the green beans and eggs.
2. Trim green beans and cut in half on the diagonal. Boil for 3-4 minutes in salted water. Using tongs or slotted spoon remove beans and rinse under cold water. Reserve boiling water and return it to the boil. Also fill a small bowl with ice water. Add the eggs to the boiling water and cook for 5 minutes. Transfer eggs to ice water.
3. Crush spices with rolling pin. Pat tuna dry with paper towel and season generously with salt. Press tuna into spice blend coating both sides. In large frying pan over med/high heat, warm 1-2 T. oil. Add tuna and cook until lightly browned, about 1 minute per side for rare, 2-4 minutes per side for medium. Transfer to plate to rest.
4. Cut olives in half lengthwise. Peel eggs and cut in half lengthwise. Coarsely chop dill. In small bowl, stir together sherry vinaigrette base, dill, and 1-2 T. oil. Season with salt and pepper. In medium bowl toss greens with 1 T. vinaigrette.
To serve: Transfer greens to plate, top with tuna, potato, green beans, eggs and olives. Drizzle with remaining vinaigrette.
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