Tuna Steak Salad

4.0/5 rating (1 votes)
  • Serves: 2
  • Complexity: medium
Tuna Steak Salad


  • 1/2 pound green beans
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted black olives
  • 1 cup red, yellow or green bell pepper
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup plus 2 Tbl olive oil
  • 2 tuna steaks
  • 1 tsp cracked Kampot pepper
  • 1 tsp salt
  • 4 eggs
  • 2 Tbl fresh lemon juice


  1. Preheat oven to 400 degrees.
  2. Cut the peppers into strips. Place green beans in a steamer and cook until tender-crisp.
  3. Transfer to large roasting pan. Add tomatoes to pan as well as olives, peppers and basil. Toss all with 1/4 cup of olive oil and sprinkle with Kampot pepper and salt.
  4. Brush the tuna steaks with olive oil and press in cracked Kampot pepper. Set the tuna on top of the vegetables in the roasting pan.
  5. Nestle 2 ramekins into the roasting pan. Crack an egg or  two into each ramekin, top with a little olive oil, pepper and salt. Roast for 15 minutes or so.
  6. Meanwhile, in small bowl mix 1/4 cup of olive oil, the juice of 1 lemon, and salt and pepper to taste. Drizzle dressing over tuna and vegetables. Serve immediately.

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