1/4 cup organic vinaigrette, plus more for serving
4 large organic eggs
1 cup pitted Niçoise olives
1 organic lemon (cut into wedges)
5 oz organic baby spinach
Preheat oven to 450ºF. Line a sheet pan with parchment paper. Bring a medium pot of water to a boil.
Toss green beans and cherry tomatoes with 1 Tbsp olive oil, salt and pepper. Place in a single layer on the prepared sheet pan and roast for 5 minutes.
Meanwhile, brush tuna steaks with salad dressing. Gently submerge eggs in boiling water, reduce to a gentle boil and cook for 10 minutes.
After green beans and tomatoes have cooked for 5 minutes, add tuna and olives in a single layer to the sheet pan. Continue roasting until tuna has cooked through and vegetables are fork tender, about 10 minutes.
Remove eggs from boiling water and run under ice water to cool. Peel eggs and cut in half.
On the sheet pan, garnish tuna and veggies with lemon wedges, halved eggs and ground pepper. Serve on the pan with a large bowl of baby spinach, plus dressing for drizzling.
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