Chef Tom Cooks !

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1-2 large yellow fin tuna steaks (cut into 3/4″ cubes)
10 black olives, pitted
1 hard boiled egg, sliced
2 small red potatoes, sliced
2 tablespoons extra virgin olive oil
1 small sliced onion
1 vine ripe tomato, diced
pinch of fresh chopped parsley
juice from 1 lemon

Cook the eggs and potatoes in advance and allow them to cool.  In a hot pan, sear the seasoned tuna lightly.  Do not over cook the fish.  Put the seared tuna in a large bowl and add onions, tomatoes, sliced potatoes, eggs, olives and parsley.  Toss the salad lightly with a spatula as you add olive oil and lemon juice.  Season to taste with salt and pepper.

To serve, arrange salad leaves on a plate and place the tuna mixture on top.  Garnish with a lemon wedge, Bermuda onion and cherry tomatoes.