Preheat the grill to medium.

Grill sardines and tuna steaks for 10-15 minutes, turning halfway through, until cooked through. Let cool, then chill.

Shred iceberg lettuce.

Deseed and slice tomatoes.

Finely slice red onions.

Top, tail, slice, steam, and chill green beans.

Lightly blanch, drain, and chill garden peas.

Drain and chill cannellini beans.

Cut smoked salmon into strips.

In a large bowl, combine lettuce, tomatoes, and onions.

Add green beans, peas, cannellini beans, and smoked salmon to the bowl.

Flake the grilled tuna and add it to the salad.

Season with sea salt and black pepper.

Mix carefully to combine.

Add the grilled sardines to the salad.

Garnish with soft-boiled egg quarters.

Cover and chill before serving.

Dress with salad cream or mayonnaise to taste.

Serve with warm toasted baguette, ciabatta, or hard dough bread.