Anti Inflammatory Paleo Crispy Bacon Tuna Niçoise Salad
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Learn more →Ingredients
4 servings
For the roasted potatoes
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the soft-boiled eggs
- 4 large eggs
For the vegetables
- 6 oz haricots verts (thin green beans), trimmed
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
For the bacon
- 6 slices bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
For the tuna
- 4 tuna steaks (about 5 oz each, 1 inch thick)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 3 tbsp red wine vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad base
- 5 oz mixed greens
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan, cut-side down. Roast for 22–25 minutes, until the cut sides are golden and the potatoes are tender when pierced with a fork.
- 2
While the potatoes roast, bring a large pot of salted water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer them with a slotted spoon to a bowl of ice water. Let them cool for 5 minutes, then peel and halve lengthwise. The whites will be fully set and the yolks will be jammy and slightly soft at the center.
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