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1
Dressing: In a food processor, combine the ingredients for the dressing, adding the oil slowly until combined.
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2
Season with salt and pepper.
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3
(dressing can be made ahead of time and chilled).
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4
Grill the Salad: Preheat the grill.
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5
Lightly coat the potatoes, onion, tomatoes and beans with oil and sprinkle with salt.
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6
Lightly brush the tuna with oil and sprinkle with salt and pepper.
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7
Put the potatoes over medium low heat and cook until they are fork tender and roasted looking, turning occasionally to keep them from sticking, 30 to 35 minutes total.
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8
Put the onion, tomatoes and green beans on a medium high part of the grill.
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9
Grill the veggies until they are lightly charred and tender, moving the ingredients around so they don't overcook.
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10
The onions will cook in 10 - 15 minutes; the tomatoes in 5 - 8 minutes; the beans in 4 - 6 minutes.
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11
As the veggies come off the grill, transfer them to a tray and drizzle with the dressing, tossing lightly and cover with foil to keep warm.
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12
Grill the tuna over medium high heat until it is slightly pink in the centre, about 4 - 6 minutes per side, (depending on preference).
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13
Let cool for a few minutes and slice.
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14
Line four salad plates with the lettuce and arrange the grilled veggies and tuna on top.
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15
Garnish with anchovies, capers, eggs and olives.
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16
Drizzle with a little more dressing, sprinkle with basil and serve.
