Easy potato and tuna nicoise

Discover the delightful blend of buttery potatoes, flaky tuna, and vibrant veggies in this simple yet satisfying Nicoise salad. Perfect for a quick and tasty meal!

Ingredients:

• 8 tablespoons extra virgin olive oil (divided)
• 1 teaspoon herbs de provence
• 1 lb. 230g fingerling potatoes, halved or quartered depending on size
• 230g green beans (trimmed)
• 1 cup cherry tomatoes
• 1/3 cup nicoise or kalamata olives
• 1 lb. ahi tuna steaks
• 2 tablespoons white balsamic vinegar
• 2 teaspoons fresh lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup
• 4 large eggs
• salt and pepper (to taste)
• mixed salad greens (for serving)

Instructions:

1. Preheat the oven to 200 °C.
2. Arrange the potatoes, green beans, cherry tomatoes, and kalamata olives on a large baking sheet with edges. Mix them with 2 tablespoons of olive oil and herbs de provence. Put the baking sheet in the preheated oven and bake for 15 minutes.
3. While the vegetables are in the oven, season the ahi tuna steaks with salt and pepper according to your preference and place them in a shallow baking dish or a pie plate.
4. In a small bowl, mix vinegar, lemon juice, Dijon mustard, and maple syrup. Whisk well to blend. While whisking continuously, add the remaining 6 tablespoons of olive oil. Season with salt and pepper to your taste.
5. Place the eggs in a small saucepan, cover them with water, and put the lid on. Bring the water to a boil over medium heat. Once boiled, remove from heat and let it sit, covered, for 7 minutes for soft-boiled eggs, or 9-10 minutes for hard-boiled eggs. Transfer the eggs to a colander, rinse with cold water, peel when cooled, and cut into quarters.
6. After the vegetables have roasted for 20 minutes, take out the baking sheet from the oven and push some of the vegetables aside. Put the ahi tuna steaks on the baking sheet and brush with 1 - 1.5 tablespoons of the dressing. Roast for 8-10 minutes. The general rule is to cook fish for 6 minutes per 1/2 inch of thickness, so for even cooking, choose tuna steaks that are the same thickness. Tuna should ideally be cooked to no more than medium-rare to prevent it from becoming dry.
7. Drizzle the remaining dressing over the platter and serve with mixed greens and soft-boiled eggs. Bon Appétit!

Summary:

• Calories: 2482 kcal
• Fat: 136 g
• Protein: 157 g
• Carbs: 161 g
• Potassium: 6246 mg
• Magnesium: 439 mg