Preheat grill to medium high.
Brush tuna with olive oil and season with salt and pepper, and then grill until desired doneness. (Tuna is lean and best served rare or medium rare.) Once cooked, let rest on a plate while you assemble the salad.
Divide and arrange all ingredients on four plates. Start with greens, then potatoes, eggs, peas and radishes. Top with tuna steaks and ¼ jar of Olive Bruschetta.
Garnish with a spoonful of Sardo Kalamata Olive Pesto and herbs or edible flowers if using and serve with a fresh rustic bread.
