Salad Niçoise

INGREDIENTS
150g (51⁄2oz) green beans, trimmed
4 tuna steaks, about 150g (51⁄2oz) each
extra virgin olive oil, for brushing
salt and freshly ground black pepper
8 anchovy fillets in olive oil, drained
1 red onion, finely sliced
250g (9oz) plum tomatoes, quartered lengthways
12 black olives
2 romaine lettuce hearts, trimmed and
torn into bite-sized pieces
8–10 basil leaves
4 eggs, hard-boiled

For the vinaigrette
2 tsp Dijon mustard
1 garlic clove, finely chopped
3 tbsp white wine vinegar
150ml (5fl oz) extra virgin olive oil
juice of 1⁄2 lemon
salt and freshly ground black pepper

METHOD
Cook the green beans in a saucepan of gently boiling water, for 3–4 minutes, or until just tender. Drain the beans and quickly place them into a bowl of ice water.
Preheat a ridged grill pan over a medium-high heat. Brush the tuna steaks with 1–2 tbsp olive oil and season to taste with salt and pepper. Sear the tuna steaks for 2 minutes on each side. The centres will still be slightly pink. Set the tuna aside. Drain the green beans.
Meanwhile, to make the vinaigrette, whisk together the Dijon mustard, garlic, vinegar, olive oil, and lemon juice. Season to taste with salt and pepper.
Place the green beans, anchovies, onion, tomatoes, olives, lettuce, and basil in a large bowl.
Drizzle with the vinaigrette and gently toss.
Divide the salad between 4 plates. Peel and quarter each egg and add them to the plates.
Cut each tuna steak in half and arrange both halves on top of the salad.