1poundfresh tuna(or canned if that's what you have)
2Tgrapeseed oil
3Twasabi mayo(see note)
Salad Dressing
2Tred wine vinegar
2TDijon mustard
1/3cupolive oil
Instructions
Boil the eggs - cover the eggs with cold water and place on the stove on medium high heat. When the water reaches a boil, remove from the heat and let sit for nine (9) minutes. Run cold water over the eggs to stop the cooking. Set aside.
Steam the potatoes and green beans - Fill a bowl with water and ice to create an ice water bath. Separately, steam the potatoes for 5 minutes, then add the beans and continue steaming for another 8 minutes. Plunge the green beans into the ice water bath, then drain them and set them aside to dry. Set the potatoes aside to cool.
Slice the veg and salt the tomato - Cut the tomato into largeish chunks and place in a bowl. Sprinkle the tomatoes with sea salt and stir. Set aside. Slice the cucumber and set aside.
Arrange the salad - Line your salad bowl with the lettuce leaves. Arrange the potatoes, beans, tomato, and cucumber in a fan around the bowl. Scatter the olives.
Make the vinaigrette - To make the vinaigrette, whisk together the red wine vinegar, Dijon, and olive oil until smooth and emulsified.
Sear and slice the tuna (if using fresh tuna) - Season the fish with salt and a generous amount of pepper. Heat grapeseed oil over medium-high heat, and sear the tuna - 2 minutes per side. Remove from the heat and slice across. Lay the tuna slices across the center or the salad.
Dress and serve - Dot the tuna slices with wasabi mayo, and drizzle the vinaigrette across the rest of the salad. Serve immediately.