• ½ pound (150g) baby potatoes, scrubbed & halved
• ¼ cup (50g) pitted Nicoise olives
• 4  1” thick (2.5cm) tuna steaks (about 4 pounds (1.8kg))
• ⅓ pound (150g) fresh green beans, rinsed, trimmed & blanched
• 4 hard cooked eggs, halved
• 8 -12 cherry tomatoes, halved
• 6 radishes, trimmed and quartered
• 1 8 ounce (230g) jar marinated artichoke hearts, drained
• 1 - 2 heads lettuce leaves, Boston or soft leaf lettuce
• 1 - 2 tablespoons (15ml - 30ml) capers
• 4 anchovy fillets, optional
• olive oil
• 1 cup (240ml) Lemon Vinaigrette
• salt and pepper
  

LEMON VINAIGRETTE

• ¼ cup (60ml) white wine vinegar
• juice from 1 lemon, plus zest
• ½ shallot, minced (about 2 tablespoons (30ml))
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) fresh thyme
• ¾ cup (180ml) extra virgin olive oil
• sea salt
  

Prepare vinaigrette and set aside.

Bring a large pot of salted water to a boil.  Add the potatoes and cook until they are fork tender, about 15 minutes. Drain and cool.

Next, blanche the green beans by dropping them into a pot of boiling water for 2 minutes (until they turn bright green) and then immediately place them in an ice water bath to stop the cooking process.  Drain and pat dry.

Prepare the BBQ grill or cast iron pan.  Set the temperature to a medium/high heat.  Lightly oil the cooking surface and season the tuna steaks by brushing lightly with olive oil and dusting with salt and pepper. Grill each side for 2 to 2½ minutes per side for sushi like tuna, or 4 minutes per side for medium.  Let the tuna sit for 5 minutes before slicing.

On a large platter or tray, lay out the lettuce leaves.  Add the vegetables in colorful groupings side by side.  Arrange the eggs between vegetables.

Thinly slice the tuna and add to the centre of the platter.  Garnish with the olives, capers, and anchovies.   Drizzle with the vinaigrette.