BE aware of the currents. Go on the app called windy.ty or windy.tv. If you have two or three metres of run you can actually find where the lee of the currents are and get out of the run, so you don’t need as heavy a sinker but you can still fish in that run. Troy Ashworth at Bransfords reckons the app is a real find in itself.
Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until just tender when tested with a skewer. Meanwhile, to make the summer herb dressing place the oil, lemon juice, anchovies and garlic in a medium bowl, and use a fork to whisk until well combined and mixture thickens slightly. Add the parsley, basil and green shallots, and stir to combine. Set aside. Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain and refresh briefly under cold running water. Drain and set aside. Drain potatoes well, transfer to a medium bowl and set aside for five minutes to cool slightly. When cool enough to handle, cut in half. Add 60ml (1/4 cup) of the dressing and toss gently to combine. Set aside. Preheat barbecue grill or chargrill on medium-high. Brush one side of each tuna steak with a little oil and season with salt and pepper. Cook, seasoned-side down, on the barbecue or chargrill for two minutes. Brush the uncooked side with a little oil, and season with salt and pepper. Turn the tuna steaks over and cook for two minutes for medium. To serve, arrange spinach, snow pea sprouts, beans, potatoes and olives on plates. Top with tuna and spoon over half remaining dressing.