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1
Put the eggs in a saucepan with cold water and bring to a boil.
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2
Cover and let stand off the heat for 10 minutes.
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3
Drain and shake the eggs to crack the shells.
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4
Fill the pot with cold water and ice; let cool.
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5
Peel the eggs and transfer to a plastic bag.
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6
Add the mirin and soy sauce and refrigerate for 30 minutes or overnight.
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7
Bring a large pot of salted water to a boil and fill a bowl with ice water.
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8
Boil the green beans until crisp-tender, 3 minutes.
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9
Using a slotted spoon, transfer the beans to the ice water, then drain and pat dry.
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10
Add the potatoes to the boiling water and cook until tender, about 12 minutes.
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11
Drain and add the potatoes to the ice water to cool slightly.
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12
Peel the potatoes and slice 1/3 inch thick.
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13
Preheat a grill pan.
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14
Season the tuna with salt; rub with the sesame oil.
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15
Grill the tuna over high heat for 3 minutes, turning once, for medium-rare.
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16
Let stand for 5 minutes, then slice the tuna.
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17
In a mini food processor, combine the miso, vinegar and mayonnaise.
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18
Slowly add the vegetable oil and process the dressing until creamy.
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19
Drain the eggs and halve them.
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20
On a large platter, arrange the greens, vegetables, eggs and tuna.
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21
Sprinkle with sesame seeds.
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22
Pass the nori sheets and dressing at the table.
