A healthy take on a Provencal classic: fresh tuna with marinated anchovies and summer vegetables.
Wash the lettuce, the rocket and the vegetables.
Cut the lettuce leaves into strips.
Boil the eggs in salted water for 7 minutes (start counting from the moment the water starts to boil). Once cooked, run them under cold water.
Peel the potatoes and cut in to small cubes. Boil in salted water. Once cooked immerse them in cold water to cool them down.
Cuth the end of the French beans and boil in a little salted water.
Peel the spring onion and finely slice the bulb.
Peel the pepper and cut into strips.
Finely slice the tomatoes.
Season the tuna loin with salt and fry in a pan with a dash of olive oil for 1 minute on each side.
Place the rocket and the lettuce on the plates and season with olive oil and tomato vinegar. Add the tomatoes, peppers etc to the salad and place the tuna on top. Finally, add the egg and the anchovies and serve immediately.
«The smaller leaves at the centre of the lettuce work well in this recipe - they add a little extra crunch!»