Mix ⅓ cup soy sauce and ¼ cup sesame oil in a bowl.

Add 2 tbsp white sesame seeds and 2 tbsp black sesame seeds.

Coat the ahi tuna with 1 tbsp avocado oil.

Marinate the tuna in the soy and sesame mixture for at least 15 minutes.

Bring salted water to a boil.

Add mini potatoes and cook until fork-tender, about 10-12 minutes.

Drain and let cool slightly.

Season with salt and pepper to taste.

Trim and blanch 1 cup of green beans in boiling salted water for 2-3 minutes.

Drain and rinse under cold water to stop cooking.

Toss the green beans with juice of ½ lemon, 1 grated garlic clove, salt, and pepper.

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.

Season with salt and pepper to taste.

Slice the marinated ahi tuna and sear it quickly in a hot pan until cooked to your liking.

On a large platter or individual plates, arrange 2 cups baby gem lettuce, 1 cup halved cherry tomatoes, and ½ cup Castelvetrano olives.

Add the cooked potatoes and dressed green beans.

Place the sliced ahi tuna on top.

Drizzle the salad with the mustard-tarragon dressing.

Season with additional salt and pepper if needed.