French Style Sheet-Pan Tuna Niçoise

Simple Sheet-Pan Tuna Nicoise-promo

This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette.

Simple Sheet-Pan Tuna Niçoise


8 ounces haricots verts or very slender green beans
2½ cups cherry tomatoes
2 Tbs. olive oil, divided
Pinch each of sea salt and freshly ground pepper
2 ahi tuna steaks, sear grade (about 8 ounces each)
¼ cup OrganicVille Herbs de Provence Organic Vinaigrette, plus more for serving
4 large eggs
1 cup (about 5 ounces) pitted Niçoise olives
1 lemon (cut into wedges)
5 ounces baby spinach


  1. Preheat oven to 450 degrees. Line a sheet pan with parchment paper. Bring a medium pot of water to boil (enough to submerge four eggs).
  2. In a medium bowl, toss haricots verts and cherry tomatoes with 1 tablespoon olive oil, salt and pepper. Place in a single layer on the prepared sheet pan and roast for 5 minutes.
  3. Meanwhile, brush tuna steaks with Herbs de Provence dressing. Gently submerge eggs in boiling water; reduce to a gentle boil and cook for 10 minutes.
  4. After haricots verts and tomatoes have cooked for 5 minutes, add seasoned tuna steaks and olives in a single layer to the sheet pan. Continue roasting until tuna is cooked through (internal temperature of 115–120 degrees) and vegetables are fork-tender, about 10 minutes.
  5. Remove eggs from boiling water and run under ice water to cool. Peel eggs and cut in half.
  6. On the sheet pan, garnish tuna and vegetables with lemon wedges, halved eggs and freshly ground pepper. Serve on the pan with a large bowl of baby spinach, plus dressing for drizzling.

PER SERVING: 377 cal, 21g fat (12g mono, 5g poly, 4g sat), 230mg chol, 443mg sodium, 10g carb (4g fiber, 3g sugars), 37g protein

SOURCE: The recipe and photo by Carsen Snyder is posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.

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