for 4 person

Parboil the potatoes

400 g	baby potatoes, unpeeled
250 g	green beans
	salted water, boiling
4	eggs

Vegetables

250 g	cherry tomatoes
3 tbsp	Kalamata olives
1 tbsp	olive oil
6	mini peppers, halved
1	red onion, sliced
1 tbsp	olive oil
¼ tsp	salt

Charcoal/gas/electric grill:

1	yellowfin tuna (approx. 300 g)
½ tbsp	olive oil
¼ tsp	salt
a little	pepper

Salad

6 tbsp	white wine vinegar
3 tbsp	olive oil
1	garlic clove, pressed
¾ tsp	salt
a little	pepper
½	cucumber, chopped
6	anchovy fillets, drained, broken into chunks

How it's done

Parboil the potatoes

Boil the potatoes and beans in boiling salted water for approx. 15 mins. until just soft. Remove, refresh the beans in ice-cold water, drain. Cook the eggs in the same salted water for approx. 8 mins., leave to cool.

Vegetables

Mix the tomatoes, olives and beans with the oil, place in a grill tray. Mix the peppers, onion and boiled potatoes with the oil, season with salt.

Charcoal/gas/electric grill:

Cover and grill the vegetables and potatoes over/on a medium heat (approx. 200 °C for approx. 15 mins. all over.

Brush the tuna with the oil, grill over/on a very high heat (approx. 250 °C for approx. 1 min. on each side. Cut the fish into slices, season.

Salad

Combine the vinegar, oil and garlic, season. Add the cucumber, anchovy fillets and grilled vegetables, mix. Peel the eggs, quarter and arrange on top of the salad along with the tuna.

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