• 1 tbs extra-virgin olive oil
  • 10 oz portion Ahi tuna, halved
  • Sea salt
  • Pepper
  • Bibb lettuce/hydroponic leaf lettuce
  • Green beans
  • 1 hard-boiled egg
  • Tomato or potato, sliced in wedges
  • Nicoise olives or Kalamata olives
  • Vinaigrette dressing:
  • 2 tbs apple cider vinegar
  • 1 tbs Dijon mustard
  • 1 tbs garlic
  • 1 tbs chopped shallots or sweet onion
  • Tarragon or basil to flavor


  1. Prepare dressing by combining ingredients. Set aside.
  2. To sear the tuna: sprinkle each side of tuna steak with sea salt and pepper. Place tuna steak in extremely hot, preheated skillet. Sear tuna on the first side, watching the “cook line” move up the side of the fish. When the line reaches the middle of the steak, flip the tuna and begin to sear the second side until the “cook line" from the second side touches the line from the first side. Remove tuna from pan and allow to cool slightly.
  3. Line plate with lettuce while the fish is cooking.
  4. Place green beans, sliced egg, tomato, potato and olives in groups on top of the lettuce.
  5. Slice the tuna against the grain and fan over lettuce.
  6. Drizzle dressing over salad.