Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, champagne vinegar, honey, black pepper, and kosher salt in a medium bowl until emulsified. Taste and adjust seasoning. Finish with a dash of aged balsamic. Set aside.

Bring a pot of salted water to a rolling boil. Gently lower the egg into the water. Cook for exactly 10 minutes.

Transfer the egg to a bowl of ice water using a slotted spoon. Let it sit for 5 minutes, then peel and set aside.

Add the green beans to the same pot of boiling water. Cook until tender but still snappy, about 3 minutes.

Transfer the green beans to the ice bath until completely cool, about 3 minutes. Drain and pat dry with paper towels. Slice in half crosswise.

Pat the tuna completely dry with paper towels. Drizzle lightly with avocado oil and a small spoonful of the vinaigrette. Season with kosher salt and black pepper.

Heat a medium pan over high heat. Add a drizzle of avocado oil. Once the oil is smoking, add the tuna and sear for 90 seconds per side.

Remove to a cutting board and slice into ½-inch pieces.

Lightly dress and toss the salad greens with a few spoonfuls of the vinaigrette. Transfer to a serving plate.

Halve the egg and arrange it on the greens alongside the green beans, cornichons, olives, capers, and caperberries.

Lay the seared tuna slices across the top. Garnish with flaky salt and a final drizzle of the reserved vinaigrette.