Instructions: Combine all marinade ingredients except black pepper in bowl. Place tuna in marinade. Cover and refrigerate at least 6 hours or overnight.

Prepare grill. Remove tuna from marinade and pat dry with paper towels. Coat with coarse black pepper. Grill tuna about 3 to 4 minutes per side, depending upon thickness of fish. (It should remain rare in center.)

To make vinaigrette, whisk lemon juice and Dijon mustard in small bowl.

Dribble in oil while continuing to whisk. Add salt and freshly ground pepper, to taste. Dress all salad ingredients separately.

To serve, arrange greens on platter. Place sliced tuna in center of platter and rest of salad ingredients around it. Garnish with olives, anchovies and sea salt. Drizzle with remaining 1 tablespoon oil.

Serves 6

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