AT A GLANCE
If you can't find fresh artichokes, substitute store-bought grilled or preserved ones.
|01||Remove tough outer leaves of artichokes, halve, remove hairy choke with a teaspoon (discard), slice into thin wedges and toss in lemon juice to prevent discolouring.|
|02||Cook eggs in a saucepan of simmering water until soft-boiled (7 minutes), refresh and peel. Halve just before serving.|
|03||Meanwhile, blanch beans until bright green (1 minute), refresh, drain and transfer to a large bowl. Add artichoke, tomatoes, radish, parsley, lemon juice and oil, season to taste, toss to combine and set aside.|
|04||Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes), then rub with garlic. Spread with mayonnaise, top with tuna, then salad and eggs, season to taste and serve.|