Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette

Name: Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette
Ingredients: 2 tablespoons mirin; 1 tablespoon peeled grated ginger; 1 tablespoon light soy sauce; Two 6 to 8-ounce Ahi tuna steaks; 2 tablespoons light soy sauce; 1 teaspoon wasabi paste; Juice of 1 lemon or 1/4 cup clear rice vinegar; 6 tablespoons extra-virgin olive oil; 1/4 teaspoon light brown sugar; Pinch sea salt; Freshly ground white pepper; 1/2 teaspoon Chinese five-spice powder; Sea salt; 2 tablespoons peanut oil; 8 ounces French green beans, blanched; 4 ounces mixed greens; 10 cherry tomatoes, halved; 8 Tea-Marbled Quail Eggs, recipe follows, or 2 large eggs, medium-boiled and quartered; 1 small Romaine lettuce heart, thinly shredded crosswise; 2 teaspoons brined capers, drained; 8 pitted kalamata olives; 12 fresh quail eggs; 1 teaspoon Chinese five-spice powder; 1 teaspoon dark soy sauce; 1 teaspoon light soy sauce; 1 teaspoon light brown sugar; 3 whole star anise; 2 black tea bags