• 1½ pounds fresh tuna steak
• ¾ cup olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 cups cooked, sliced new potatoes
• 2 cups cooked, drained Beans
• 1 large red onion, sliced in rings
• 1 tablespoon chopped capers
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 large head red-leaf lettuce, washed and dried
• 2 cups diced ripe tomatoes
• 4 hard-boiled eggs, quartered
• 6 cooked artichoke hearts, quartered
• ¼ cups drained anchovy fillets
• ¼ cups Nicoise olives

Coat tuna steaks with 2 tablespoons olive oil and lemon juice and season with salt and pepper. Prepare grill or preheat broiler. Grill tuna, turning once, for about 6 minutes or until just cooked. Remove from grill and set aside.

Combine potatoes, beans, onions, capers, parsley, basil, remaining oil, vinegars, mustard, salt and pepper. Break the tuna into bite-size chunks and toss into potato mixture.

Line a large serving platter with red-leaf lettuce. Mound the tuna mixture in the center. Place tomatoes in a circle around the tuna salad. Garnish plate with quartered hard-boiled eggs, artichoke hearts, anchovies and Nicoise olives. Serve immediately. Serves 6 to 8.