Ingredients

• 50g/1¾oz anchovies in oil
• 400g/14oz pitted black olives
• 75g/2½oz capers
• drained and rinsed
• 2-3 garlic cloves
• 1 tsp Dijon mustard
• 2 tsp lemon juice
• 2 tbsp good-quality olive oil
• handful fresh basil
• chopped
• fresh black pepper
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml/3½oz extra virgin olive oil
• ½ lemon
• juice only
• pinch of salt and pepper
• 4 Baby Gem lettuce
• 200g/7oz green beans
• topped
• tailed and blanched
• 4 tsp capers
• drained and rinsed
• 200g/7oz cooked new potatoes
• 24 baby plum tomatoes
• cut in half
• 4 tuna steaks
• approximately 175g/6oz each
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 soft-boiled medium eggs
• peeled and halved
• 1 tbsp chopped chives
• 1 loaf olive sourdough fougasse

Directions

• To make the tapenade
• combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up
• but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves.
• To make the dressing
• place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified.
• To make the salad
• tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients.
• To make the tuna
• heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper.
• Fry the tuna in a hot pan for two minutes on each side
• or until cooked to your liking.
• To serve
• drizzle two tablespoons of dressing over the salad. Very gently
• using your hands
• mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad.
• Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade.