Ingredients

1/3 cup olive or avocado oil
2 tbsps. sesame oil
1/4 cup. tamari
2 tbsps. grainy mustard or dijon mustard
2 tbsps. rice vinegar or yuzu juice
1 tbsp. white sesame seeds
1 tbsp. maple syrup
1/2 small shallot, minced (optional) - omit if you want to keep in the fridge for up to 2 weeks

1/4 tsp. baking soda
6 eggs
salt
1 lb. fingerling or small yukon gold potatoes, cut into 1-inch cubes
2 cobs of corn (optional)
1 lb. green beans, ends trimmed and cut in half
neutral cooking oil like canola or grapeseed
salt
3 ahi tuna steaks (approximately 1 1/2 to 2 lbs.)
1/4 cup black sesame seeds
4 cups torn lettuce, choose your favourite
2 cups cherry tomatoes, halved
1/2 cup kalamata olives, chopped
3 watermelon radishes, peeled and thinly sliced or 6 small red radishes, thinly sliced
1/2 cup parsley and/or cilantro, roughly chopped
1 avocado, thinly sliced
1/4 cup pickled red onions (optional)

Instructions

In a small to medium-sized mixing bowl, whisk together ingredients from oil to shallot and set aside.

Fill a medium-sized pot with water and bring to a boil. Stir in baking soda as this allows the shells to peel off nicely. Gently place eggs in the pot and set a timer to boil for 7 minutes (for jammy yolks) or 8 minutes (for yolks that are just cooked through).

Meanwhile, fill a large pot with water and salt generously. Add potatoes and boil for 10-15 minutes, until just fork tender.

Drain and run eggs under cold water and peel. Cut eggs in half and set aside.

Using a slotted spoon or mesh spider, scoop out potatoes into a mixing bowl and toss in 1 tbsp. of salted butter.

In the same pot of water used for the potatoes, boil corn for 10 minutes (out of husk) or grill on the top rack of your bbq for 20 minutes (still in husk). Once cooled, shave off corn kernels and set aside in a bowl.

In the same pot of water, blanch green beans for 1-2 minutes, until just cooked through but still snappy. Drain and shock under cold water or in an ice bath and drain again.

On a platter, oil tuna steaks and season with salt. Grill on the bbq on medium-high heat or sear in a pan and cook for approximately 2 minutes on each side. Prepare a platter with 1/4 cup of black sesame seeds and coat the cooked tuna with a thin layer of it on all sides. Transfer to a cutting board and slice thinly.

In a large mixing bowl, combine lettuce, cherry tomatoes, olives, radishes, herbs, potatoes, corn and green beans and toss with dressing, adding a bit at a time and tasting as you go.

Plate on a large platter or into individual portions and top with cooked eggs, sliced tuna, avocado and pickled onions. Devour!