Ingredients

Method

• 400 g fresh yellow-fin tuna, seared and seasoned
• 400 g Mediterranean baby potatoes, boiled, skins on
• 400 g canned red beans, drained and rinsed with water
• 100 g French beans, blanched
• 1 small red onion, sliced
• 1 handful of olives
• 4 marinated artichoke hearts, quartered
• 200 g mini Rosa tomatoes
• 8 Quail eggs, boiled and sliced in half
• 6 fillets anchovy
• olive oil
• 45 ml red-wine vinegar
• Maldon sea salt
• freshly ground black pepper
• 30 g fresh basil, kept in a container

Method

Ingredients

Slice the tuna into strips and cut the potatoes in half.
Using a large plastic container with a lid, layer the tuna, potatoes, beans, onion, olives, artichokes, tomatoes, eggs and anchovy.
Drizzle with a little olive oil and vinegar. Season to taste.
Seal and refrigerate overnight.
Dish into bowls and top with fresh basil leaves. Pour over any remaining sauce as a dressing. Serve immediately.