Salad Blanch the beans in rapidly boiling water for 1 minute. Drain, refresh in ice-cold water and drain once more. Add the olives, anchovies and capers to the cold beans. Blend the olive oil and vinegar and drizzle over the bean mixture. Remove the stems from the rocket leaves and place the leaves on attractive spoons. Cut the tuna steaks into 5 mm thick slices, place on the leaves and top with the salad.
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