Ingredients

• piece of tuna, marinated with olive oil, red wine vinegar, chopped parsley, snipped chives, chopped spring onions; massage then leave 10-30 mins, then dry off with kitchen paper; fry or grill 10 mins each side, then cool and flake
•   olive oil, for marinade
•   red wine vinegar, for marinade
•   parsley, chopped
•   chives, snipped
•   spring onions, chopped
•   new potatoes, boiled, cooled, cut into quarters lengthwise
•   tomatoes, cut roughly, then cut middle into quarters
•   runner beans, cooked 2 mins only, long cut
•   Little Gem lettuces, pulled into leaves, laid over dish
•   red onion, sliced, scattered over
•   eggs, halved, medium cooked
• tiny black olives, in brine

Method

1. Marinate the tuna with olive oil, red wine vinegar, chopped parsley, snipped chives, and chopped spring onions. Rub the marinade over the tuna, massage, then leave for 10–30 minutes. Dry off with kitchen paper.
2. Fry or grill the tuna for 10 minutes each side. Allow to cool, then flake.
3. Boil new potatoes, then when cool cut into quarters lengthwise.
4. Cut tomatoes roughly, then cut the middle into quarters.
5. Cook runner beans for 2 minutes only, long cut.
6. Pull Little Gem lettuces into leaves and lay over the dish.
7. Scatter sliced red onion over the lettuce, then add the chopped tomatoes, then the quartered potatoes.
8. Flake the cool tuna and scatter over. Then add the sliced beans.
9. Dress with the leftover marinade. Top with halved medium-cooked eggs and tiny black olives (in brine).
10. Serve with crispy bread.

Notes