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
105ml/7tbsp extra virgin olive oil
3 tbsp aged red wine vinegar
2 tbsp freshly chopped parsley
2 tbsp freshly snipped chives
2 garlic cloves
peeled and finely chopped
1 tsp salt
1 tsp ground black pepper
Directions
To make the dressing or marinade whisk together the red wine vinegar
olive oil
parsley
chives
garlic
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
onion
tomatoes
potato
tuna
beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs
