Preparation:
Thinly slice the red onion, halve the tomatoes and cut each Little gem
lettuce into wedges. Cook the potatoes in a pan of boiling salted water
for about 15 mins until they're just tender, adding the green beans for
the last 3-4 mins of cooking time. Drain well and set aside. Boil the
eggs for 5 mins, then cool under cold running water.
Meanwhile, brush a cast-iron ridged pan or skillet with the oil and heat
until very hot. Cut each tuna steak into 4 pieces and season with salt
and freshly ground black pepper. Add the steaks to the pan and cook for
3-4 mins on each side, until seared and just cooked through.
Gently toss the onion, tomatoes, lettuce, potatoes, beans and olives
together in a large shallowed bowl. Add the warm tuna steaks. Place all
the dressing ingredinets in a jug and whisk together. Season lightly
then pour over the salad. Cut the eggs into quarters and arrange on topo
of the salad. Serve immediatel |
