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1
Prepare a charcoal grill or preheat a broiler.
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2
Season the tuna generously with salt and pepper and grill or broil very close to the heat source until it is seared on the outside but still rosy in the center, 3 to 4 minutes per side.
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3
Transfer the tuna to a small bowl and add the olive oil and sliced garlic.
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4
Cover and refrigerate for at least 6 hours or overnight.
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5
Place the potatoes in a large saucepan and cover with cold, salted water.
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6
Bring to a boil, lower the heat and simmer, covered, until tender, about 20 minutes.
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7
Drain, cool and slice the potatoes.
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8
Set aside.
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9
Bring another large saucepan filled 2/3 full of salted water to a boil and add the beans.
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10
Cook until the beans just begin to become tender, about 3 minutes.
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11
Drain the beans and immediately plunge them into a large bowl of cold water.
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12
When cooled, drain the beans and chop them in half if they are large.
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13
Set aside.
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14
Drain the tuna, reserving 5 tablespoons of the olive oil and discarding the rest.
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15
Place the reserved oil in a large bowl and whisk in the lemon juice, minced garlic, 1/2 teaspoon of kosher salt and 1/4 teaspoon pepper.
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16
Add the potatoes, beans, tomato, parsley and olives.
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17
Toss well and season to taste with more salt and pepper.
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18
Using a sharp knife, slice the tuna on the bias into thin slices.
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19
Lay the slices carefully over the vegetables and serve.
