115g/4oz extra fine French beans, topped, cooked and drained
4 little gem lettuce hearts, quartered lengthways
8 basil leaves, ripped
2 tbsp freshly snipped chives
2 garlic cloves, peeled and finely chopped
8 new potatoes, cooked and quartered lengthways
2 tbsp freshly chopped parsley
1 red onion, finely sliced
4 plum tomatoes, roughly chopped
6 anchovy fillets cut lengthways into thin strips
16 pitted black olives in brine
1 tsp ground black pepper
105ml/7tbsp extra virgin olive oil
3 tbsp aged red wine vinegar
1 tsp salt
450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick