Heat a griddle pan until very hot. Brush tuna with a little olive oil and season with salt and pepper

Cook the tuna 2 minutes on each side, keeping it pink on the inside. Remove from the heat. Once cool, break into bite size pieces

Bring a small saucepan of water to the boil, add eggs and cook for 7 minutes. Drain and cover with cold water to cool. Once cool, peel and cut into quarters

Mix the garlic, oil, lemon juice and anchovies in a bowl. Mash the anchovies well with a fork. Pour over the dressing then lightly toss the salad

To serve: On a large platter, place the curly lettuce, top with tomatoes, grated carrot, sliced cucumber, olives. Scatter over torn basil leaves, the tuna pieces and boiled eggs.