1 TB. olive oil
1 bunch radishes, washed and cut in half
1 cup green beans, steamed
2 cups pea greens or any baby green combination
3 TB. pitted green and black olives
1 TB. coconut oil
2 TB. sesame seeds
1 TB. smoked paprika
1/4 tsp. sea salt
1/4 lb. fresh Ahi Tuna
Juice of 1 fresh lemon
3 TB. fresh thyme
1 tsp. Dijon mustard
1/2 clove garlic
3 TB. olive oil
Pinch of sea salt
Pinch of freshly ground black pepper
**Optional: Add a hard-boiled or poached egg to the salad if you are not cleansing!
Heat olive oil in a small skillet over medium heat. Sauté radishes for approximately 3 minutes making sure to keep them slightly crisp. Set aside to cool. Steam green beans for 2 minutes or until bright green. Set them aside as well.
On a small plate combine sesame seeds, smoked paprika, and 1/4 tsp. sea salt. Coat the tuna steak with the spice mixture on all four sides. In the same small skillet, you used to sauté the radishes, heat the coconut oil until hot. Sear the tuna on all sides cooking until your desired doneness (a quick sear on all sides for rare or 5-6 minutes total for medium rare). Let the tuna rest while you make the vinaigrette.
In a high-speed blender combine lemon juice, thyme, Dijon mustard, garlic, sea salt, and black pepper until smooth. Slowly drizzle in the olive oil until emulsified.
Place your greens on the bottom of your serving dish. Lay the radish, green beans, and olives decoratively on top. Thinly slice the tuna steak and lay it over the top of the salad. To finish drizzle your salad with the lemon thyme vinaigrette and enjoy!