Paleo Tuna Niçoise

You’ll love the tasty combination of flavors, and this salad
will become a frequent flyer on your lunch or dinner table.
SERVES 4

4 4-ounce tuna steaks

2 tablespoons chopped fresh rosemary

1 garlic clove, crushed

2 tablespoons red wine

2 tablespoons extra virgin olive oil

4 cups mâche (lamb’s lettuce)

2 hard-boiled eggs, quartered

8 cherry tomatoes

Freshly ground pepper, to taste

Place tuna in an oiled glass baking dish. Combine
rosemary, garlic, red wine, and 1 tablespoon of the olive oil
in a jar and shake well. Pour over tuna. Cover and
refrigerate for thirty minutes.

Preheat oven to broil. Remove tuna from refrigerator. Broil
for twenty minutes, turning at the halfway point. Remove