Tuna Niçoise Lettuce Wraps

Bring a medium pot of salted water to a boil. Add 9 oz of small red potatoes and cook until fork-tender, about 12-15 minutes. Drain and let cool, then slice into quarters.

While potatoes cook, prepare the tuna marinade. In a shallow dish, combine 2 tbsp olive oil, juice of half a lemon, 3 minced garlic cloves, 2 tsp fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper.

Place 24 oz of tuna steaks in the marinade, turning to coat. Let marinate for 15 minutes at room temperature.

Trim 8 oz of green beans and blanch in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Prepare the dressing by whisking together 1 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, juice from remaining half lemon, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl.

Slice 1 cup of cherry tomatoes in half. Thinly slice 1/2 medium red onion. Roughly chop 1/3 cup of kalamata olives. Chop 1/4 cup fresh basil leaves. Dice 1 medium avocado.

Heat a grill pan or skillet over medium-high heat. Remove tuna from marinade and grill for 2-3 minutes per side for medium-rare (adjust cooking time based on thickness and desired doneness). Let rest for 5 minutes, then slice thinly against the grain.

Carefully separate and wash the butter lettuce leaves, selecting 12-15 large leaves for the wraps. Pat dry with paper towels.

To assemble, place lettuce leaves on a serving platter. Divide the potatoes, green beans, tomatoes, olives, capers, red onion, and avocado among the lettuce cups.

Top each with sliced tuna and drizzle with the prepared dressing. Garnish with fresh basil and serve immediately.