Serves 2
Ingredients:

• 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.

Notes:
For a vegetarian option, don’t add tuna.