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Photo:Jason Donnelly
Jason Donnelly
Active Time:45 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:50 minsServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
1cuphalved crosswise fresh green beans
3tablespoonsfresh lemon juice
2tablespoonsfinely chopped shallot
1teaspoonDijon mustard
½teaspoonsalt, divided
½teaspoonground pepper, divided
5tablespoonsextra-virgin olive oil, divided
1tablespoonchopped fresh flat-leaf parsley
1(8 ounce)fresh tuna steak
8cupstorn green leaforBibb lettuce
2hard-boiled eggs, peeled and halved lengthwise
1cuphalved cherry tomatoes
½cuppitted Niçoise olives
DirectionsPlace a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.Jason DonnellyMeanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.Jason DonnellyWhisk lemon juice, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.Jason DonnellyPat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.Jason DonnellyArrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes and olives. Drizzle evenly with the dressing and serve immediately.Originally appeared: EatingWell.com, January 2023
Directions
Place a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.Jason DonnellyMeanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.Jason DonnellyWhisk lemon juice, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.Jason DonnellyPat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.Jason DonnellyArrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes and olives. Drizzle evenly with the dressing and serve immediately.
Place a steamer basket in the bottom of a large pot and add water to just below the bottom of the basket. Cover and bring to a boil over high heat. Add potatoes to the basket and reduce heat to medium; cook, covered, until tender, about 15 minutes. (Do not remove pot from heat.) Transfer potatoes to a plate and let cool for about 10 minutes.
Meanwhile, add green beans to the basket; cook over medium heat, covered, until tender-crisp, about 5 minutes. Transfer the beans to the plate with the potatoes. Cut the cooled potatoes in half crosswise.
Whisk lemon juice, shallot, mustard and 1/4 teaspoon each salt and pepper in a medium bowl until smooth. Whisking constantly, gradually drizzle in 4 tablespoons oil. Whisk in parsley until combined.
Pat tuna dry; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tuna and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes. Slice 1/2-inch thick against the grain.
Arrange lettuce on a platter or 4 plates; top with the sliced tuna, halved potatoes, green beans, eggs, tomatoes and olives. Drizzle evenly with the dressing and serve immediately.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)356Calories23gFat19gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
