Season tuna steaks by sprinkling all over with salt and pepper.

In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to one minute per side, depending on desired doneness.

Transfer to a cutting board. Slice when cool.

Bring a medium pot of water to a boil over medium-high heat.

Carefully lower eggs into water. Lower heat slightly to reach a gentler boil and cook six and a half minutes.

Transfer eggs to a bowl of ice water and chill about two minutes.

Peel eggs when cool. When ready to plate, slice and sprinkle with salt and pepper.

Lay a bed of lettuce on the board. If using chummus, place off-center on the board, to act as an anchor.

Begin assembling your vegetables in little clusters around the board. For maximum visual impact, alternate between green and red colors: pair green beans alongside radishes, cucumbers near tomatoes, etc.

Place green beans in a top corner to draw the eye upward. Make sure to leave a spot for the tuna to shine.

If using crackers, place in irregular clusters. For visual balance, you can place the longer crackers in a corner opposite the green beans.

Place tuna and eggs.

Finally, drizzle dressing over the board and sprinkle with some microgreens, if using.