4 small fresh tuna steaks
4 tblspn olive oil
2 tblspn fresh lemon juice
500g tiny potatoes tender boiled
375g green beans, trimmed, tender boiled
1 large red onion cut into wedges
3 tomatoes cut into wedges
3 anchovy fillets, chopped
1 tblspn capers
14 bail leaves
1/2 cup small black olives
250g mixed salad leaves
2 hard-boiled eggs cut into wedges
Put the tuna, oil and lemon juice into a bowl and leave 20 minutes. Place the potatoes, beans, onion and tomatoes on a hot plate, splash with a little extra olive oil and toss and cook until softened.
Add tuna, splash with marinade and toss until medium rare. Add anchovies, capers, basil leaves and olives. Serve immediately on salad leaves, garnished with egg.