For ➏ 400 g green beans, trimmed
750 g small potatoes
vegetable oil for brushing
20 g drained bottled capers
400 g lettuce (2 heads), leaves separated & large ones torn into pieces
1 bunch cherry tomatoes
100 g small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tbs fresh parsley & basil, finely chopped
750 g (2,5 cm thick) tuna steaks*
ice-bowl with ice-cubes
20-25 cl (or 10 tbs for the salad +10 tbs for (optional) extra) dressing
Cook beans in boiling salted water 3 to 4 m. Transfer to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer 15 to 20 m, then drain. Halve potatoes while still warm (peel if desired) and toss with 2 tbs dressing in a bowl, then cool.
Prepare grill for cooking.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in centre, 6 to 8 m in total. Let tuna stand for 3 minutes, then break into large pieces. Put tuna on a large platter and drizzle with 2 to 3 tbs dressing and top with capers. Add potatoes to platter with tuna. Drain beans and pat dry. Toss beans in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tbs dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining on the side.
*You can do a light salad without the tuna. If you must, you can use canned tuna.
