• Heat oven to 425°. On one side of a rimmed baking sheet, toss potatoes with 1 tbsp oil and 1/4 tsp salt. Roast 10 min.

  • Toss green beans and tomatoes with 1 tbsp oil and 1/4 tsp salt. Add to baking sheet next to potatoes. Roast until browned and tender, 25 min.

  • Meanwhile, in mini food processor, pulse eggs, lemon zest and juice, 1/8 tsp salt and the pepper to finely chop. Add 1 1/2 tbsp veg oil; blend until smooth.

  • Heat remaining 2 tbsp veg oil in a large stainless skillet over high. Pat tuna dry. Season with 1/4 tsp salt. Cook about 3 min per side, until temp reaches 130°. Top veggies with tuna and drizzle with dressing.

Nutrition Facts

508 calories; 29 g total fat; 603 mg sodium. 24 g carbohydrates; 40 g protein;