450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
8 new potatoes, cooked and quartered lengthways
4 plum tomatoes, roughly chopped
115g/4oz extra fine French beans, topped, cooked and drained
4 little gem lettuce hearts, quartered lengthways
1 tbsp chopped chives
4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
6 anchovy fillets cut lengthways into thin strips
16 pitted black olives in brine
8 basil leaves, ripped
For the dressing or marinade
105ml/6tbsp extra virgin olive oil
3 tbsp aged red wine vinegar
2 tbsp freshly chopped parsley
2 tbsp freshly snipped chives
1 tbsp garlic oil
1 tsp salt
1 tsp ground black pepper
To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic oil, salt and pepper.
Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.
Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
Lay the lettuce leaves onto a large plate and add the lettuce, chives, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.