1 pound fresh sushi-grade tuna steak, about 1-inch thick*

1 pound baby red bliss potatoes, scrubbed

6 large eggs

1 ½ teaspoons canola oil

1 large head romaine or green leaf lettuce, cleaned and prepared into bite-size pieces

1 pint grape tomatoes, halved

1 large English cucumber, peeled and sliced on the bias

½ to 1 cup Niçoise olives (or sliced black olives)

1 ripe avocado, sliced or diced

Creamy Balsamic Dressing (recipe below)

1 teaspoon Kosher salt, divided

Freshly ground black pepper

¼ cup Balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon sugar or honey

1 tablespoon water

1 clove crushed or minced garlic

1 teaspoon Kosher salt

¼ teaspoon dried basil

¼ teaspoon dried thyme

¼ teaspoon onion powder

½ teaspoon pepper

¼ cup mayonnaise

1/3 cup olive oil