Ahi Tuna Niçoise Salad and Mustard-Tarragon Dressing

Prepare the Ahi Tuna Marinade and Tuna
2 Mix ⅓ cup soy sauce and ¼ cup sesame oil in a bowl.
3 Add 2 tbsp white sesame seeds and 2 tbsp black sesame seeds.
4 Coat the ahi tuna with 1 tbsp avocado oil.
5 Marinate the tuna in the soy and sesame mixture for at least 15 minutes.
Cook the Potatoes
7 Bring salted water to a boil.
8 Add mini potatoes and cook until fork-tender, about 10-12 minutes.
9 Drain and let cool slightly.
10 Season with salt and pepper to taste.
Prepare the Green Beans
12 Trim and blanch 1 cup of green beans in boiling salted water for 2-3 minutes.
13 Drain and rinse under cold water to stop cooking.
14 Toss the green beans with juice of ½ lemon, 1 grated garlic clove, salt, and pepper.
Make the Dressing
16 In a bowl, whisk together ½ cup olive oil, 2 tbsp honey, 2 tbsp chopped fresh tarragon, 1 tbsp Dijon mustard, a splash of red wine vinegar, 1 grated garlic clove, and juice of ½ lemon.
17 Season with salt and pepper to taste.
Assemble the Salad
19 Slice the marinated ahi tuna and sear it quickly in a hot pan until cooked to your liking.
20 On a large platter or individual plates, arrange 2 cups baby gem lettuce, 1 cup halved cherry tomatoes, and ½ cup Castelvetrano olives.
21 Add the cooked potatoes and dressed green beans.
22 Place the sliced ahi tuna on top.
23 Drizzle the salad with the mustard-tarragon dressing.
24 Season with additional salt and pepper if needed.