1
Season the tuna steaks with salt and pepper and place in a lidded container. In a small bowl, whisk 2 tablespoons olive oil with the fresh herbs and garlic. Brush the tuna steaks with the herb mixture, cover, and refrigerate for 2 to 4 hours.
2
Preheat the oven to 350°F.
3
On a baking sheet, season the potatoes with salt and pepper and drizzle with the remaining 1 tablespoon olive oil; toss to coat. Roast for about 18 minutes, until fork-tender.
4
Bring a large pot of salted water to a boil for the green beans. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the green beans for 2 to 4 minutes then immediately put them into the ice bath to stop cooking. Take them out of the ice bath after 1 to 2 minutes.
5
Heat a grill pan or large skillet over high heat and lightly spray or brush with olive oil. Add the marinated tuna steaks and sear for about 2 minutes on each side.
6
Whisk or blend all of the dressing ingredients together and season to taste.
7
Divide the lettuce, roasted tomatoes, roasted potatoes, green beans, eggs, and olives between bowls and top each with a tuna steak. Drizzle with dressing and serve.