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Put the two medium-sized pots and saucepan on the stove, fill them with water and bring to a boil. Add in the red potatoes in one pot, blanch the red potatoes until tender. This can take up to 5 to 6 minutes, depending on the potato.
When the potatoes are tender, drain by using a colander and set aside to cool. Add the green beans to the other pot, also blanch until tender for about the same amount of time. Drain the green beans by using a colander, pat dry and set aside.
Put the four eggs into the saucepan and boil them for about 7 minutes. Transfer the eggs to the colander, place under running cool water to stop the eggs from cooking. Peel the eggs and quarter them when cooled and set aside.
Slice the red onions into rings and half the Roma tomatoes and black olives. Put the mustard in a bowl, add in some salt and pepper, 3 tablespoons of olive oil and 3 tablespoons of white wine vinegar. Whisk until smooth.
Grab the cutting board and divide the yellowfish tuna into four equal portions by using the chef's knife. Season the tuna steaks with some salt and pepper, each. Heat olive oil in a large skillet or two medium-sized skillets over medium-high heat.
Sear the tuna steaks for about 30 seconds on each side for medium-rare. Remove the tuna from the skillet when done. Put the salad into the bowls or deep plates. Season with some salt and pepper to taste.
Toss in the tender red potatoes, green beans, halved Roma tomatoes, black olives and red onion rings. Put one tuna steak on top of the salad, add the egg quarters to the side. Drizzle with olive oil and white wine mustard dressing.