Preparation

1. For the eggs: Fill two bowls with ice water and set aside. Fill a small saucepan two thirds full of water and bring to a rolling boil. Lower the heat to simmer and carefully put in the eggs. Set a timer for 6 and a half minutes. When the timer is done remove the eggs and immediately immerse them in one of the bowls of iced water. Set it aside.

2. For the potatoes: Place the halved potatoes in a pot and add water to cover and the salt. . Bring to a boil, reduce to medium, and cook until the potatoes are tender. Remove the potatoes from the water with a strainer spoon and set aside in a bowl to cool. Increase the heat and return the water to a boil to blanch the green beans.

3. For the green beans: Drop the beans into the boiling water and cook until bright green and just tender, about 2 minutes or as needed. Remove the beans using a strainer spoon and immerse in the second bowl of iced water. Set them aside.

4. For the tuna: Lightly season the tuna steaks with salt and pepper, then spray each side with the olive oil cooking spray. In a bowl, mix together the white and black sesame seeds then coat tuna steaks on all sides with the seeds. Set it aside. Heat the grapeseed oil in a skillet on medium to high heat. Sear the tuna for about 1 minute on each side, remove from the pan, and set aside to cool.

5. To assemble the salad: In each of two salad bowls, layer the lettuce leaves, potatoes, green beans, and tomatoes. Slice the eggs in half and add to the bowls; top with the chopped olives. Slice the tuna steaks and arrange on top. Drizzle with the Meyer lemon olive oil and the fig balsamic vinegar. Season with salt and pepper, and serve.