Simple Sheet-Pan Tuna Niçoise
  • 8ounces haricots verts or very slender green beans
  • cups cherry tomatoes
  • 2tablespoons 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
  • 1cup (about 5 ounces) pitted Niçoise olives
  • 1 lemoncut into wedges
  • 5ounces baby spinach
  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.
Recipe Notes
Nutrition Facts
Simple Sheet-Pan Tuna Niçoise
Amount Per Serving
Calories 377 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 230mg 77%
Sodium 443mg 18%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 37g 74%
* Percent Daily Values are based on a 2000 calorie diet.

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