350 gmbaby green beans, topped3300gm tuna steaks (about 2.5cm thick), halved250 gmtruss cherry tomatoes, separated1butter lettuce, trimmed, leaves separated, washed and dried150 gmpreserved artichoke hearts in olive oil, drained, quartered 1 tbspsmall capers60 gmsmall black olives3hard-boiled eggs, quartered3anchovy fillets, halved lengthwaysDressing100 mlolive oil½clove of garlic, finely chopped¼ cup firmly packed basil leaves1½ tbspaged white wine vinegar
For dressing, process oil, garlic and basil in a small food processor until very finely chopped, then, just before serving, whisk in vinegar and season to taste with sea salt and freshly ground black pepper.
Cook green beans in boiling salted water until almost tender, then drain. Refresh in iced water and drain again.
Brush tuna steaks lightly on both sides with oil. Heat a heavy-based griddle or frying pan until very hot and cook tuna, in batches, for 1½ minutes on each side for medium-rare or until cooked to your liking. Remove tuna from pan and cool slightly. Add tomatoes to same pan, cover with a lid and, shaking pan occasionally, cook for 2-3 minutes or until tomatoes are just soft and the skins have burst.
Toss green beans with 2 tbsp dressing. Place lettuce leaves over the base of 6 shallow bowls, then top with green beans, cooked tomatoes, artichokes, capers, olives and egg quarters. Place tuna pieces over salad with anchovies, drizzle with remaining dressing and serve immediately.