For the dressing
100ml olive oil
1 tbsp Dijon mustard
50ml white wine vinegar
1 shallot finely chopped
For the salad
200g new potatoes
200g green or yellow beans, topped & tailed
2 cos lettuces, cut into quarters
200g baby red and yellow plum tomatoes
1/2 red onion, thinly sliced
100g black olives, pitted
50g capers, rinsed and drained
50g anchovies, diced
4 soft-boiled eggs, peeled
1 tbsp olive oil
4 200g tuna steaks
Sea salt and freshly ground black pepper
Dressing: To make the dressing, whisk all the ingredients together in a medium size mixing bowl.
Step 1: Bring a large saucepan of water to the boil and cook the potatoes for around 10-15 minutes until they are tender, then drain and cut them in half.
Step 2: Blanch the beans for 5 minutes, then drain and immediately plunge into cold water to refresh. Drain well.
Step 3: Mix the potatoes, beans, lettuce, tomatoes, onion, olives, capers and anchovies together in a large bowl. Pour the dressing over and mix.
Step 4: Transfer the salad to a large serving bowl.
Step 5: For the tuna, heat a griddle pan until hot. Lightly oil the tuna steaks, season with salt and pepper and then cook for 1 minute on each side.
Step 6: Remove the tuna from the pan and allow to rest for 1 minute before breaking into chunks.
Step 7: Break the eggs in half and tuck into the salad, then top with the tuna and serve.