Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer
Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid.
Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.
Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water.
Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper.
Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
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.
Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top.
Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.