Method

1. Preheat barbecue grill or griddle plate to hot.

2. Combine pine nuts, beans, parsley, onion, capers and oil in a large bowl. Season.

3. Add tuna to grill and cook, on 1 side only, for 3 minutes or until cooked halfway up the fillet.

4. To serve, put tuna on serving plates, rare-side up. Top each plate with a dollop of mayonnaise and scatter over a little of the bean and pine nut salad. Drizzle with oil and serve with egg, anchovies and lemon cheeks on the side.

- For perfect soft-boiled eggs, bring eggs to room temperature and place in a medium saucepan of cold water. Bring to a gentle simmer and cook for 4 minutes. Use a slotted spoon to remove from the water and serve immediately.