• Bring two pots of water to a boil.

Prepare the hard boiled eggs:

• Boil three eggs for 9-10 minutes to get a medium plus temperature on the yolk.

  Drain water and set the cooked eggs aside to cool.

Prepare the potatoes:

• Next, you will add the petite gold potatoes to the second pot of boiling water. Cook until they are fork tender, about 15 minutes.
• Once cooked through, add the potatoes to a mixing bowl with the butter and spices (garlic, parsley, oregano). Toss the potatoes until they are well coated with the butter and spices. Set aside.

Prepare the tuna and lettuce:

• Preheat the grill to 400 degrees. Be sure to wipe the racks with olive oil to help prevent the tuna steak and romaine lettuce from sticking. You can use foil if you prefer.
• Cut the romaine heads in half. Drizzle with olive oil.
• Pat the tuna steak dry using a paper towel. Removing the moisture on the surface helps prevent the tuna from overcooking.

  Drizzle the tuna steak with olive oil on both sides. Making sure it is well coated.
• Place the lettuce center side down on the grill. Also place the tuna down.
• The tuna will only need to cook for about 2 minutes on each side. This will give you a seared rare temperature on the tuna. Since it is sushi grade, it is safe to eat this way.

  Use a metal grill spatula to turn. The lettuce will need about 4-5 minutes total. Flip halfway through.

Prepare the dressing:

• Add all of the dressing ingredients into a small bowl. Mix well. Set aside.

Assemble the salad:

• Place the grilled romaine lettuce down first.

  Next, slice the tuna using a sharp knife. Place it over the grilled lettuce.
• Peel and slice your eggs in halves. Place them over the lettuce and top them with the fresh chopped dill.
• Serve the potatoes slightly warmed, so the butter does not seize up on the outside.

  You can leave the potatoes whole or slice them in half. Either way, just add them to the platter in small clusters.
• Spread out some of the kalamata olives, capers and sliced English cucumbers over everything.
• Finally, top the entire dish with quick pickled onions, salt and pepper.
• Drizzle the platter with your dressing or leave it on the side. Serve and Enjoy!