1lb.8 ounces fingerling potatoes, halved or quartered depending on size
1/3cupnicoise or kalamata olives
1lb.ahi tuna steaks
2tablespoonswhite balsamic vinegar
2teaspoonsfresh lemon juice
salt and pepperto taste
mixed salad greensfor serving
Preheat the oven to 400 degrees.
Place the potatoes, green beans, cherry tomatoes, and kalamata olives on a large rimmed baking sheet. Toss with 2 tablespoons 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, dijon mustard, and maple syrup in a small bowl and whisk to combine. Whisking constantly, add the remaining 6 tablespoons of olive oil and season with salt and pepper, to taste.
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 do 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 – 1 ½ tablespoons of the dressing and roast for 8-10 minutes. Cook time for fish is 6 minutes per ½” thickness, so for best results buy filets that are the same 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!
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.