Delicious Living
  • 8 ounces haricots verts or very slender green beans
  • 2½ cups cherry tomatoes
  • 2 tablespoons 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

Simple Sheet-Pan Tuna Niçoise

Carsen Snyder | Delicious Living
  • Serves: 4 people

This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette. We love the herby dressing, but if you like a more traditional taste, you can substitute a Dijon vinaigrette. 

(gluten free, dairy free)

  1. Preheat oven to 450°. 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°) 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

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