Capsaicin Free Paleo 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 green beans
- 8 oz green beans, trimmed
- ½ tsp salt
For the tuna
- 4 ahi 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 extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp anchovy paste
- 1 tsp honey
- 1 small shallot, finely minced
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
For the salad
- 5 oz mixed greens
- 1 cup cherry tomatoes, halved
- ½ cup niçoise olives or kalamata olives, pitted
- ¼ small red onion, very thinly sliced
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 water to a boil. Lower the eggs gently into the boiling water and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes, then peel and halve lengthwise.
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