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\"After a day of lounging under the warm summer sun, this refreshing and colorful salad is a fantastic option for a family lunch,\" Nino La Spina, chef de cuisine at Florie's in Palm Beach, told \"GMA.\" The Italian native added that \"the combination of flavors, reminiscent of Mediterranean cuisine, will always impress your guests.\"

Ingredients
1/4 cup chopped Dill
1/4 cup chopped Chevil
1/4 cup chopped Chive
1/4 cup chopped Basil
1/2 cup chopped Mesclun Mix
1 Celery Stick
1/2 ounce Fava Beans
1 small cucumber
1 Red Pepper
1 small bunch Spring onions
3 small cartons cherry tomato
2 bunches of Radishes
2 ounces Black Olives
2 ounces White Anchovies
4 ounces Tuna
2 tablespoons vinaigrette
2 tablespoons Extra-Virgin Olive oil
2 pieces French Baguette Bread2 tablespoons Olive Tapenade
4 leaves Basil
1 Artichoke
Salt and Pepper

Directions
For the vegetables, first roast the red pepper, peel, cook in the oven at 390F for 20-25 minutes, later cut into the pepper and marinate in olive oil with a crushed garlic clove and a sprig of thyme.
Next, cut the heart of the celery branch in length. Let it soak in the water and shell the beans and coat them with olive oil.
Peel the cucumber and prune it until small, sprinkle with salt and put it to drain.
Turn the artichoke, cut in half, then slice and can in lemon water. At the same time cut radishes into slices. Dry the artichoke slices, dip them in flour and fry them in sunflower oil until crisp and golden.
Place them on absorbent paper to remove excess oil and lightly salt them.
Sort and wash the mesclun and cut the tomatoes.
To prepare the vinaigrette, mix the Olive oil, lemon juice, salt and pepper.
To prepare the tuna, cut a nice rectangle of fresh tuna, season it with oil and salt. Sear the tuna in a hot pan, changing sides every five seconds to avoid overcooking the fish.
Let it cool in a pan and then cut it into slices half-inch thick.
To finish, in a large bowl, combine all the ingredients and season them with the vinaigrette, add salt or pepper to taste.
Make the baguette croutons with garlic and olive oil and spread with olive tapenade.
Serve and enjoy!

Recipe reprinted courtesy of Florie's chef de cuisine Nino La Spina.

Editor's note: This was originally published on June 21, 2021.

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