To make the tuna, in a small bowl, mix together the olive oil, lemon juice and dried thyme. Rub all over the tuna and let marinate for 5 minutes.
Heat a non-stick or grill pan over medium-high to high heat until very hot. Sear the tuna steaks for less than 2 minutes per side so that only about a ¼ inch of the outside is cooked and the center remains rare.
Steam the asparagus or string beans until fork tender, but still firm.
Place the potatoes and a little water into a glass bowl. Cover with plastic and microwave about 5 minutes or until just cooked through. Let cool and then halve.
To serve, place a handful of greens on each plate, some asparagus, potato halves, olives, a few slices of tuna, sliced at the grain, and then drizzle on Terrapin Ridge Farms Dijon Mustard Vinaigrette.