Lunch · 20 min

Seared Tuna Niçoise

Big flavor, weeknight effort. Tuna steak meets eggs in a 20-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 52 grams of protein per serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Tuna steak
• 2 Eggs
• 1 cup Green beans
• 1/2 cup Baby potatoes
• 1/4 cup Olives
• 1 tbsp Olive oil

Steps

1. Bring a medium pot of salted water to a boil. Lower in 2 eggs and cook exactly 7 minutes for jammy yolks, then transfer to a bowl of ice water.
2. In the same boiling water, add 1 cup of green beans and 1/2 cup of halved baby potatoes. Boil 6 to 8 minutes until the potatoes are fork-tender and the beans are bright green and crisp-tender.
3. Drain and rinse everything under cold water to stop the cooking. Peel the eggs and halve them.
4. Pat the 5 oz tuna steak completely dry and season with salt and pepper — a dry surface is what gives you a good sear.
5. Heat a skillet over high heat with a thin film of oil until it just starts to smoke.
6. Sear the tuna 90 seconds per side. The center should stay ruby-red and rare; if you prefer it more done, give it 30 seconds more per side.
7. Rest the tuna 1 minute, then slice it against the grain into 1/2-inch strips.
8. Arrange the beans, potatoes, eggs, 1/4 cup of olives, and tuna over a bed of greens. Drizzle with 1 tablespoon of olive oil and serve.

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