Jamies Griddled Tuna Kinda Niçoise Salad

So Ben bought me the 'Jamies 15 minute meals' book as a Christmas present but really it was a present for him as for 2 weeks afters he picked a different menu each day hence the over load of Jamies Meals on the blog for now...This one is nutritious and delicious though!

Ingredients:

For the salad350 g mixed green and yellow beans½ baguette12 black olives, (stone in)3 ripe mixed-colour tomatoes1 romaine lettuce20 g feta cheese1 lemon

For the tuna & dressings1 big bunch fresh basil6 anchovy fillets1 lemon4 tablespoons extra virgin olive oil2 x 200 g tuna steaks, (2.5cm thick)1 tablespoon red wine vinegar1 heaped teaspoon wholegrain mustard1 teaspoon runny honey

Method:

1. Line the beans up and cut off the stalks, put them into the pan with a pinch of salt, then cover with boiling water and the lid 

2. Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden 

3. Pick and reserve 10 baby sprigs of basil 

4. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, the extra virgin olive oil and a splash of water

Pour about 40% of the dressing on to a nice serving platter and put aside 

5. Rub 10% into the tuna and season with salt and pepper 

6. Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together 

7. Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together

Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle 

8. Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce 

9. Scatter the dressed beans, olives and tomatoes over the top 

10. Tear each tuna steak in half and add to the dressing platter 

11. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges