Xanthan Gum Free Paleo Tuna Niçoise Salad

Total time55 min

Prep time25 min

Cook time30 min

Xanthan Gum Free Paleo Tuna Niçoise Salad

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Ingredients

4 servings

For the roasted potatoes

1 lb baby potatoes, halved
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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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