Ingredients:
- Fresh Tuna Steaks – 2, about 3/4 inch thick
- Olive Oil – for brushing
- French Beans – 250 gms, topped and tailed
- Garlic Vinaigrette Dressing or Plain Vinaigrette – 125 ml
- Hearts of Lettuce Leaves – 2, separated
- Hard-Boiled Eggs – 3, large and quartered
- Vine-Ripened Tomatoes – 2, juicy and cut into wedges
- Anchovy Fillets in Oil – 50 gms, drained
- Nicoise Olives – 55 gms, stoned
- Salt and Pepper
Method:
- Heat a ridge cast-iron griddle pan over a high heat until you can feel the heat rising from the surface.
- Brush the tuna steaks with oil, place oiled side down on the hot pan, and chargrill for 2 minutes.
- Lightly brush the top side of the tuna steaks with more oil.
- Use a pair of tongs to turn the tuna steaks over, then season to taste with salt and pepper.
- Continue chargrilling for a further 2 minutes for rare or up to 4 minutes for well done.
- Leave to cool.
- Bring a saucepan of salted water to the boil.
- Add the beans to the pan and return to the boil, then boil for 3 minutes or until tender crisp.
- Drain the beans and immediately transfer them to a large bowl.
- Pour over the vinaigrette and stir together.
- Leave the beans to cool in the dressing.
- Bring a saucepan of water to the boil, add the beans and cook for 5 minutes or until just tender.
- Remove with a slotted spoon and refresh the beans under cold running water.
- Drain and put into a large bowl.
- Arrange the hard-boiled eggs and tomatoes around the side.
- Place the anchovy fillets over the salad, then scatter with the olives.
- Pour over the vinaigrette and stir together.
