Description
A classic French salad reimagined as a simple sheet pan meal. Tender ahi tuna, roasted vegetables, and a zesty vinaigrette come together for a vibrant and satisfying dinner.
Ingredients
Units
Scale
- 8 tablespoons (118ml) extra virgin olive oil (divided)
- 1 teaspoon (5ml) herbs de provence
- 1 lb. 8 ounces (680g) fingerling potatoes,halved or quartered depending on size
- 8 ounces (227g) green beans (trimmed)
- 1 cup (237ml) cherry tomatoes
- 1/3 cup (79ml) nicoise or kalamata olives
- 1 lb. (454g) ahi tuna steaks
- 2 tablespoons (30ml) white balsamic vinegar
- 2 teaspoons (10ml) fresh lemon juice
- 1 teaspoon (5ml) dijon mustard
- 1 teaspoon (5ml) maple syrup
- 4 large eggs
- salt and pepper (to taste)
- mixed salad greens (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potatoes, green beans, cherry tomatoes, and olives on a large rimmed baking sheet. Toss with 2 tablespoons (30 ml) of the olive oil and the herbs de provence. Place in the preheated oven and cook for 15 minutes.
- While the vegetables roast, season the ahi tuna steaks with salt and pepper to taste and place in a shallow baking dish or pie plate.
- Combine the vinegar, lemon juice, mustard, and maple syrup in a small bowl and whisk to combine. Whisking constantly, add the remaining 6 tablespoons (89 ml) of olive oil and season with salt and pepper, to taste (This is the vinaigrette).
- Place the eggs in a small saucepan and cover with water. Place the lid on and bring to a boil over medium heat. Remove from heat and let stand, covered, for 7 minutes for soft boiled, or 9-10 minutes for hard boiled. Place the eggs in a colander and rinse well with cold water. Peel when cool enough to handle and cut into quarters.
- Once the vegetables have roasted for 20 minutes, remove the sheet pan from the oven and move some of the vegetables aside. Place the ahi tuna steaks on the sheet pan and brush with 1 to 1 1/2 tablespoons (15-22 ml) of the vinaigrette and roast for 8-10 minutes. Cook time for fish is 6 minutes per 1/2 inch (1.3 cm) thickness. For best results, tuna should be cooked no more than medium rare as it gets very dry when overcooked.
- Drizzle the remaining dressing over the platter and serve with the mixed greens and soft boiled eggs. Enjoy!
Notes
You may make the vinaigrette and hard boil the eggs in advance to save a step!
I used tricolored fingerling potatoes for this recipe, but any variety of fingerling or baby potato may be substituted.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: French