2 fresh tuna steaks, or 160 g tinned tuna steak in olive oil
50 g green beans
2 medium eggs
2 small tomatoes
2 spring onions
10 g anchovy fillets in olive oil (optional)
1 tablespoon of capers
50 g rocket or spinach
Salt and pepper
For the dressing
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 garlic clove, minced
Salt and pepper
Method:
1. Cook the potatoes
Wash and steam the potatoes in their skins for 20 min until just tender
Place in cold water; chop into cubes when cooled
2. Hard boil the eggs
Cook in boiling water for 10 min, drain and cool
Peel and cut into quarters
3. Steam the beans and cook the tuna
Wash and steam the beans for 5–7 min, drain and plunge into cold water
Brush with olive oil then grill the tuna for 3-4 min either side or to your liking. If using tinned tuna, drain.
4. Make the dressing
Combine the ingredients in a bowl and whisk together
5. Combine and serve
In a large bowl, mix the following ingredients: cooked potatoes and beans, washed salad leaves, capers, washed and chopped tomatoes, and spring onions, with the dressing
Place in serving bowls and put the egg, tuna and anchovies on top
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