Tuna Marinade:

8 oz sushi-grade ahi tuna

Peels from 1 lemon, 1 lime, and 1 small orange

2 rosemary sprigs

2 Tbsp olive oil

White Wine Vinaigrette:

2 Tbsp white wine vinegar

½ Tbsp Dijon mustard

½ tsp lemon zest

1 Tbsp balsamic vinegar

½ tsp white sugar

1 garlic clove, minced

⅓ cup olive oil

Salt and pepper

Salad Components:

½ cup fingerling potatoes, halved

1 Tbsp olive oil

2 large eggs

1 cup green beans

½ cup cherry tomatoes

¼ cup Kalamata olives

2 Tbsp capers

5 cups mesclun greens

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Marinate tuna: Place tuna, citrus peels, rosemary, and olive oil in a zip-top bag. Season with salt and pepper. Marinate at least 4 hours or overnight.
Make vinaigrette: Whisk vinegars, mustard, zest, sugar, garlic, salt, and pepper. Gradually whisk in olive oil until emulsified.
Roast potatoes: Toss fingerlings with oil, salt, and pepper. Roast at 400°F (204°C) for 20–25 minutes until tender. Cool.
Cook eggs: Boil 8 minutes, transfer to ice bath, peel, and halve.
Blanch beans: Boil 2–3 minutes, then shock in ice water.
Sear tuna: Remove tuna from marinade. Heat skillet with oil over high heat. Sear tuna 2 minutes per side for medium-rare. Rest 5 minutes, then slice.
Assemble salad: Toss mesclun with potatoes, eggs, beans, tomatoes, olives, and capers. Divide onto plates, top with seared tuna, and drizzle with vinaigrette.