Instructions: Put all the dressing ingredients except the orange juice in a blender or food processor. Turn the machine on. Once the shallot is finely chopped, drizzle in the juice.

Toss the salad greens and radishes together until well mixed and divide among 4 salad plates.

Bring water to a boil in the bottom of a steamer. Put the potatoes and beans in the steamer basket, and steam until fork tender, about 15 minutes. Remove from the heat and allow the vegetables to cool.

Sprinkle 1/2 tablespoon of the black pepper on each of the tuna fillets and press it into the fish. Turn the tuna and press another 1/2 tablespoon pepper into the flip side of each.

Preheat a large, heavy (preferably cast-iron) frying pan over medium heat for 2 to 3 minutes, until very hot. Put the tuna into the pan in a single layer, and cook for 2 minutes per side, just until blackened and firm to the touch (but still pink inside when cut into).

Slice the tuna and arrange it atop the greens, along with the potatoes and string beans. Garnish with the sliced olives and red pepper strips.

Drizzle the dressing over all and add a lemon wedge to each plate.

Here pepper-coated lean yellowfin tuna is seared until crusty, creating a striking visual accent to the deep red flesh of the fish. In lieu of the oil-based dressing commonly used on salad Nicoise, Ive created an Asian-inspired orange and ginger mixture that gets an added boost from wasabi, the powerful Japanese horseradish powder.

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