1 (8 ounce) wild-caught tuna steak (1/2 inch thick)
Olive oil spray
3 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 tablespoon chopped fresh thyme
1 ½ teaspoons Dijon mustard
1 cup grape tomatoes, cut into halves
½ cup pitted green or black olives
Bring water and salt in a saucepan to a boil; reduce heat and gently simmer eggs for 15 minutes; transfer eggs to a bowl of ice water for 1 minute. Drain and set aside eggs.
Place potatoes and salt in a saucepan; add water to cover by 2 inches and bring to a boil; reduce heat to low and simmer for 10 minutes. Add French green beans and simmer for 6 minutes. Using a slotted spoon, transfer green beans to a bowl of ice water. Continue to cook potatoes for 2 – 3 minutes, until tender. Drain and rinse with cold water. Cut potatoes into quarters
Heat a cast-iron skillet over medium-high heat for 5 minutes. Spray olive oil on tuna and sprinkle with ½ teaspoon of salt and ¼ teaspoon black pepper. Coat skillet with olive oil spray. Add tuna and cook for 1 minute; turn tuna over, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and cook for 1 minute, or until desired degree of doneness.
Whisk together olive oil, lemon juice shallot, thyme, mustard, and remaining ¼ teaspoon black pepper in a small bowl.
Thinly slice tuna and place on a serving dish. Add potatoes, French green beans, tomatoes, sliced boiled eggs, and olives. Drizzle with dressing and serve.