Ingredients

• 8 ounce ahi tuna steak, sushi-grade, seared and sliced
• 4 ounce mixed salad greens, washed and dried
• 2 eggs, hard-boiled and quartered
• 6 ounce baby potatoes, pre-roasted, halved
• 1 cup cherry tomatoes, halved
• 0.5 cup Niçoise olives, pitted
• 0.25 cup fresh green beans, blanched, cut into 2-inch pieces
• 3 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice, fresh
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic, minced, minced
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Steps

1. Remove the ahi tuna from the refrigerator 5–10 minutes before serving to bring it closer to room temperature.
2. Wash and spin-dry the mixed salad greens in a salad spinner, then divide between two serving plates.
3. Halve the cherry tomatoes and cut the blanched green beans into 2-inch pieces; set aside.
4. Pat the sushi-grade ahi tuna dry with a paper towel.
5. Heat a dry cast-iron skillet or non-stick pan over medium-high heat for 2 minutes until very hot.
6. Season the tuna steak generously on both sides with salt and pepper.
7. Sear the tuna in the hot skillet for 45 seconds per side, creating a brown crust while leaving the center rare and cool. Transfer to a cutting board to cool for 2 minutes.
8. Slice the seared tuna into 1/4-inch-thick strips against the grain.
9. In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper to taste.
10. Arrange the sliced tuna, egg quarters, halved potatoes, cherry tomatoes, green beans, and Niçoise olives over the greens on each plate in a visually appealing pattern.
11. Drizzle the vinaigrette evenly over each salad and serve immediately.