Serves 2

  • 2 X 4 oz. tuna steaks
  • 1 jumbo Romaine heart, chopped

  • 2 hardboiled eggs, peeled and sliced

  • 4½ oz. green beans, trimmed, and chopped into ½ inch pieces
  • ½ cup Kalamata olives, pitted
  • 5 tablespoons of carrots, shredded 

  • 1 cup of cucumber, cut into half moons

  • 1/3 cup basil, chopped 

  • ¼ cup of parsley, chopped
  • 2½ teaspoons olive oil (½ teaspoon for the fish + 2 teaspoons for the salad)
  • ¼ teaspoon Celtic salt for the vegetables + a couple of dashes for the fish

Tuna prep:
Rub medium sauté pan with a cloth containing some olive oil and heat over a medium flame. Sprinkle both sides of each tuna steak with Celtic salt and place in the hot pan. Sear for about 1 minute on each side, keeping the center rare. Remove from the heat and slice.

Salad/meal prep:
Toss together the romaine, eggs, green beans, olives, carrots, cucumber, basil, parsley, teaspoon olive oil, and ¼ teaspoon of salt. Top with the seared tuna and serve.

For a vegetarian option, don’t add tuna.