Seared ahi tuna, jammy soft-boiled eggs, and golden roasted potatoes come together over a bed of mixed greens for a composed salad that feels like lunch on the coast. Crisp-tender green beans, briny olives, juicy cherry tomatoes, and thin ribbons of red onion add color and crunch in every bite, while a bright vinaigrette of extra-virgin olive oil, red wine vinegar, shallot, and parsley ties the whole plate together. Searing the tuna hot and fast keeps the center tender and rosy, and slicing it against the grain gives you those clean, glossy pieces you want fanned across the top. This is a naturally fish-forward, vegetable-packed plate built on good olive oil and simple seasoning, which makes it an easy fit for a Mediterranean way of eating. It's substantial enough for a main course but light enough to feel refreshing, and it comes together in well under an hour. Serve it slightly warm, right after the tuna rests, for the best contrast between the seared fish and the crisp greens underneath.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
