Bring a small pot of lightly salted water to the boil. Place some ice and water in a bowl. Blanche the trimmed green beans till just soft, about 3-4 minutes.
Once the beans are cooked, immediately place them into the iced water. Leave to cool for a couple of minutes before drying the beans with a tea towel. Meanwhile, make the dressing. Crush the garlic in a pestle and mortar, with a pinch of sea salt. Add the chopped anchovies (if using) and pound until everything is combined. Throw in the torn basil leaves and continue pounding until the leaves start to break down. Add the red wine vinegar and pour in the oil. Using a small whisk, combine until everything is emulsified. Season with black pepper. Add salt only if you didn’t use the anchovies.
Cut the skinned tomatoes into quarters, deseed and then cut the quarters in half. Separate the leaves of the baby gem lettuce, wash throughly and then dry completely.
Cut the cucumber down the middle. Using a teaspoon, deseed the cucumber and then slice into half-moons.
Pour half the dressing into a mixing bowl. Add the lettuce, tomatoes and cucumber. Using your hands, mix until everything is lightly coated in the dressing.
Divide the salad onto two plates. Top each with the green beans, anchovy slivers, chopped spring onions, pitted olives and capers.
Divide the tuna and eggs between the two plates. Drizzle over the remaining dressing and perhaps add a final crack of black pepper.
Recipe reprinted with permission The Muddled Pantry
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