Salade Niçoise, the taste of Mediterranean Sun

INGREDIENTS (Serves 2)

2 4oz fresh tuna steaks, or 1 tin of tuna in oil, drained
6 small new potatoes, boiled and cooled
100g fine green beans, boiled and cooled
2 boiled eggs, quartered
½ jar of artichokes hearts, well drained and halved
4 radishes, quartered
1 small green pepper, diced
12 olives (ideally black)
2 baby gem lettuces, quartered
3 ripe tomatoes, quartered
Basil leaves
4 anchovy fillets, halved

Dressing:
Extra-virgin olive oil
1 lemon
Salt
Black pepper
1 clove of garlic, minced

METHOD:

If using fresh tuna, put 1 Tbsp of oil in a heated frying pan (ideally ribbed)
Add the tuna steaks
Season with salt and pepper
Grill for 2 minutes on each side and reserve

Place all the salad ingredients neatly on a large ornate dish
Distribute the anchovy pieces and basil leaves all over the salad
When ready serve the salad on small plates and top with the tuna
Sprinkle the dressing all over

Dressing:
Juice of 1 lemon
6 Tbsp of olive oil
¼ tsp of salt
¼ tsp of black pepper
1 clove of garlic, very finely minced
Mix well and pour over the salad at the last minute