Preheat oven to broil. Place the tuna on a cookie sheet and grind black pepper over the top. Place the tuna steaks in the oven and broil on each side about 5 minutes. Remove and let cool. Chill.
2
Place the new potatoes and butter in a roasting pan and place in the oven and reduce the heat to 400%B0F. Roast for about 20 minutes until tender. Remove and let cool. Chill.
3
Whisk together the vinegar, mustard, olive oil, parsley, capers and oregano. Using a fork mash the anchovy filet into the dressing until it is smooth and then whisk into the dressing. Chill well.
4
To assemble the salad, divide the lettuce between 4 chilled plates. Place the green beans, potatoes and tomatoes in the vinaigrette and toss well. Place on top of the lettuce, arranging each vegetable opposite each other.
5
Place a tuna steak on each plate along with one half of a hard boiled egg and three olives for each serving.
