With the combination of wonderful fresh seafood, olives, tomatoes and basil, this makes perfect Mediterranean-style Summer salad.


  • 100g fresh tuna

  • 8 cooked prawns, peeled and deveined

  • 2 eggs, soft boiled (preferably free-range or organic)

  • 8-12 green beans, trimmed

  • 8 cherry tomatoes, halved

  • 2 medium waxy potatoes, peeled (Dutch cream or kipfler work well)

  • Basil leaves, to garnish

  • 4-6 pieces toasted crostini, to serve * optional

  • Handful of rocket or watercress

  • Olive oil

  • Tapenade 

  • ½ clove garlic, minced

  • 10g anchovy fillets in olive oil

  • 10g capers

  • 40g black olives, pitted

  • Zest and juice of 1 small lemon


  • 1.

    Steam the green banes and refresh in iced water

  • 2.

    Boil the potatoes under tender, then cut in thick slices and reserve

  • 3.

    Heat a frying pan over medium to high heat and sear the tuna for 1-2 minutes on each side, then cut into thin vertical slices

  • 4.

    To make the tapenade: drain the anchovies (reserving the oil), and process with the olives, garlic, lemon juice and zest and capers then add the oil very slowly with the machine running to loosen slightly

  • 5.

    Lightly toast your slices of crostini then drizzle with a little olive oil

  • 6.

    Arrange a pile of rocket and beans on each plate, along with half the tomatoes, 1 egg, 1 potato, 4 prawns, toasted crostini and half of the sliced tuna

  • 7.

    Drizzle over the tapenade and garnish with fresh basil leaves and olive oil

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