3/4 lb of Ahi Tuna
1 Tablespoon of coconut oil, melted
Himalayan sea salt and pepper
2 grass-fed duck eggs (can also use chicken)
8-10 small fingerling potatoes, cut in half
1 tablespoon ghee, melted
6 giant prawns, deveined with shells on (optional)
2 tablespoons grapeseed oil
1 cup of green beans, steamed
1 cup of heirloom cherry tomatoes, cut in half
1/2 cup of Nicoise olives, drained and rinsed (or kalamata if you cannot find Nicoise)
4 handfuls mixed greens
1. Preheat oven to 375 degrees F.
2. Rub tune down with melted coconut oil and sprinkle with salt and pepper. In a small sauce pan, bring enough water to a boil to fully cover the eggs. Reduce heat to medium-low and gently place eggs into the pot and soft-boil for about 8 minutes (careful not to hard-boil).
3. Toss potatoes in ghee, sprinkle with salt and pepper in a baking dish and heat in the oven for 15-20 minutes until tender. Meanwhile, toss prawns in grapeseed oil, salt, pepper and the juice of 1 lemon. In a skillet over medium-high heat cook the prawns for approximately 3 minutes on each side. Remove from skillet and set aside. In the same pan, sear the tuna for 4 minutes on each side (may vary depending on width).
4. Toss mixed greens with dressing (see below for recipe) and divide evenly on two plates. Top with steamed green beans, roasted potatoes, tomatoes, olives, egg, prawns and tuna.
2 lemons, juiced
2 tablespoons of Dijon mustard
1 teaspoon of honey
Himalayan sea salt and pepper to taste
Combine ingredients well