Tunisian fattoush with tuna

First prepare the salad dressing. Put the olive oil, garlic, lemon zest and juice and harissa paste in a large serving bowl and whisk together.

Cut the tomatoes in half, scoop out and discard the seeds and chop the flesh, then add to the bowl with the dressing. Add the cucumber and spring onions.

Cut the lettuces in half lengthways and shred the leaves. Add to the salad bowl with the chopped herbs, capers and olives, toss to mix, then set aside. Preheat the grill to medium.

Place the pitta breads under the grill and toast for about 1–2 minutes on each side until crisp and puffed up. Allow to cool slightly, then tear into bite-sized pieces and add to the salad.

Sprinkle the tuna steaks with a little freshly ground black pepper. Place on the grill rack and cook for 2–3 minutes. Turn the steaks over and cook for a further 2–3 minutes until just tender.

As soon as the tuna is cool enough to handle, flake it into the salad in large pieces. Gently toss everything together and serve immediately.