Seared Tuna Nicoise Salad with Herbed Green Beans

Trim the ends of the green beans and place them in a pot of boiling water at 100°C for 5 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to stop cooking.

Place eggs in a small saucepan, cover with cold water, bring to a boil at 100°C, then reduce to a simmer for 9 minutes; transfer to an ice bath to cool, then peel and halve.

Wash and dry the mixed greens thoroughly, then arrange them in a large serving bowl or platter as the base of the salad.

Pat the tuna dry with paper towels, then season both sides evenly with salt and pepper to enhance flavor before searing.

Heat a skillet over high heat with olive oil until shimmering, around 200°C, then sear the tuna for 1-2 minutes per side until a golden crust forms but the center remains rare; remove and let rest for 2 minutes.

Drain the green beans from the ice bath, pat dry, then toss with olive oil, lemon juice, and finely chopped fresh herbs in a bowl until evenly coated.

Slice the rested tuna into thin strips, arrange over the mixed greens, then scatter olives, capers, and halved eggs on top for texture and flavor.

Whisk together olive oil and lemon juice, then drizzle over the assembled salad just before serving to maintain freshness of the greens.