Try this refreshing salad which is quick and easy to make.


  • Salad

  • 350g mixed green and yellow beans

  • ½ a baguette

  • 12 black olives (stone in)

  • 3 ripe mixed-colour tomatoes

  • 1 romaine lettuce

  • 20g feta cheese

  • 1 lemon

  • Tuna & dressings

  • 1 big bunch of fresh basil

  • 6 anchovy fillets

  • 1 lemon

  • 4 tbsp extra virgin olive oil

  • 2 x 200g tuna steaks (2.5cm thick)

  • 1 tbsp red wine vinegar

  • 1 heaped tsp wholegrain mustard

  • 1 tsp runny honey

  • Ingredients out 

  • Kettle boiled

  • Medium lidded pan

  • high heat

  • Griddle pan, high heat

  • Liquidizer


  • 1.

    Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water and the lid • Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden • Pick and reserve 10 baby sprigs of basil • Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, the extra virgin olive oil and a splash of water

  • 2.

    Pour about 40% of the dressing on to a nice serving platter and put aside • Rub 10% into the tuna and season with salt and pepper • Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together • Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together

  • 3.

    Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle • Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce • Scatter the dressed beans, olives and tomatoes over the top • Tear each tuna steak in half and add to the dressing platter • Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedge

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