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1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
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2
Preheat the oven to convection roast at 450F.
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3
Line two rimmed baking sheets with foil and coat with nonstick spray.
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4
Combine the olive oil, garlic, salt, and pepper in a mixing bowl.
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5
Coat the tuna steaks with the oil mixture and place on one of the baking sheets.
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6
Toss the potatoes and green beans with the remaining oil mixture and spread them in an even layer over the second baking sheet.
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7
Roast the tuna on the top rack for 5 to 6 minutes, turning once.
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8
Remove from the oven.
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9
Roast the vegetables on the center or bottom racks for 15 to 20 minutes, until the potatoes are tender and the beans are lightly browned.
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10
Combine the roasted potatoes and beans with the red and yellow cherry tomatoes.
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11
Line a salad bowl or individual salad plates with lettuce.
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12
Top with the roasted vegetables, eggs, and olives.
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13
Slice the tuna and fan it over the top of the salad.
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14
Drizzle with the dressing and serve.
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15
Whisk all the ingredients, except for the olive oil and chives, together in a bowl.
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16
Add the olive oil in a thin stream, whisking until combined.
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17
Add the chives.
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18
Drizzle the dressing over the salad.
