Bring a pot of water to a gentle boil; add the 2 ounces (55g) of green beans and boil for about 2 minutes or until crisp-tender and bright green.

Drain the beans and plunge into iced water; drain again and set aside.

Arrange the 2 cups (60g) of lettuce, cucumbers, onion, tomatoes, basil, green beans, eggs, and radishes evenly between two serving plates.

Set a skillet over medium-high heat and coat with olive oil cooking spray.

Season the 8 ounces (225g) tuna steak with the 0.25 tsp. (1.5g) sea salt and fresh cracked black pepper, then add to the pan; cook for about 2 minutes per side or until browned on the outside but still pink in the middle.

Cut the cooked tuna across the grain and arrange it evenly over the prepared vegetable plates.

Make the dressing: mix the 1 tbsp. (15ml) lemon juice, 1 tbsp. (15ml) extra-virgin olive oil, 1 tsp. (5g) Dijon mustard, 0.25 tsp. (1.25ml) maple syrup, 2 tsp. (10g) capers, 0.5 minced garlic clove, and 1 tsp. (5ml) water in a jar. Secure the lid and shake vigorously until well blended.

Drizzle the dressing evenly over the Seared Tuna Nicosia Salad and serve immediately.

Don't Skip the Ice Bath: Plunging your French green beans into iced water immediately after boiling stops the cooking process. This locks in that vibrant, bright green color and ensures they keep a satisfying, crisp-tender snap for your salad.