I bought a tuna steak at the local fishmonger’s and thought I’d make something I wouldn’t usually opt for (I’m not much of a salad person). The truth is this salad is often made with canned tuna in restaurants, which is a real turn-off for me. I’m quite happy with what I got here.

Ingredients (for 2):

Tuna steak, 2 of approx 150 gr each

Tomatoes, 2, ripe and large

Cucumber, 1, organic, seeded and sliced

Spring onions, 2, thinly sliced

Black olives, pitted, a handful

Lettuce, half a head, shredded

Eggs, boiled, 3

Fresh basil, chopped, a handful

E.V.Olive oil, salt (I use Maldon) and black pepper to taste

Rinse and chop the tomatoes, toss them in a salad bowl and add the cucumber, spring onions, lettuce and olives.

To hard-boil the eggs, let them simmer 8 minutes from the moment the water comes to a boil, then cool under cold running water for a few minutes. Peel once completely cold. Cut the eggs in 4 and add to the salad bowl.

Heat a grill or skillet and cook the tuna steaks for about 3 minutes each side. Let them rest for 5 minutes before cutting into bite-size. Add to the salad.

Sprinkle with plenty of olive oil, basil, salt and pepper.

Enjoy!