Slice the eggplant and zucchini into strips and brush with olive oil.  Place a griddle pan on high heat and char grill the vegetables, set aside.

For the fennel, cut away the root, cut in half or quarters and slice the fennel finely either with a knife or preferably a mandolin if you have one.

In a large mixing bowl, add the crushed anchovies, pureed garlic clove, lemon juice, vinegar, Dijon mustard, oregano salt and pepper. Whisk fast as you slowly drizzle in the olive oil in a steady stream.  Keep some of the dressing aside.

Return the griddle pan on high heat, season the tuna steaks with salt and pepper and brushed olive oil.  Place on hot griddle and char on high heat.  As tuna is a dry meat, I recommend rare to medium rare.  Cook to your preference but leave some pink inside.

To the dressing in the mixing bowl, add the fennel, drained rinsed cannellini beans, grilled vegetables and rocket (arugula) lettuce leaves.  Toss salad so every piece is nicely coated in the dressing.

Add the salad on a plate and place the grilled tuna on top.  Top the tuna with the set aside dressing and sprinkle salted capers. Garnish salad with black olives.