Ingredients

For the Salad
2 ahi tuna steaks (about 5 oz each)
2 cups baby arugula or mixed greens
8–10 small baby potatoes, halved
1/2 cup green beans, trimmed
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives (rinsed to reduce salt)
2 hard-boiled eggs, halved
1/4 small red onion, thinly sliced
Olive oil for searing

For the Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Black pepper to taste
Fresh parsley for garnish

Instructions

Prepare the Potatoes and Green Beans:
Boil the baby potatoes in unsalted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
In the last 2 minutes of boiling, add the green beans to the same pot to blanch them quickly. Drain and cool under cold water.

Make the Dressing:
Whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, and black pepper until emulsified.

Sear the Tuna:
Rub the tuna steaks lightly with olive oil and black pepper. Heat a non-stick or cast iron pan over high heat. Sear tuna steaks for about 1–2 minutes per side for rare (or longer if you prefer it cooked through). Let rest, then slice thinly.

Assemble the Salad:
On each plate, create a bed of greens. Arrange the potatoes, green beans, cherry tomatoes, olives, eggs, and onion artfully around the plate.
Lay the sliced tuna on top. Drizzle generously with the Dijon vinaigrette and sprinkle with fresh parsley.