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SERVES 4
350g/12oz new potatoes, halved if large
320g/11oz trimmed green beans
2 tuna steaks (about 150g/5½oz each)
olive oil, for brushing
2 Baby Gem lettuces, leaves torn into bite-sized pieces
320g/11oz cherry tomatoes, halved
2 yellow peppers, deseeded and cut into bite-sized chunks
320g/11oz deseeded cucumber, halved lengthways and sliced
80g/2¾oz black olives
4 hard-boiled eggs, cut into quarters
salt and freshly ground black pepper
FOR THE DRESSING
½ garlic clove, crushed
1 tsp Dijon mustard
good pinch of sugar
1½ tbsp red wine vinegar
3 tbsp olive oil
Boil the potatoes for about 10 minutes until tender, then drain. Boil the beans for 3–4 minutes until just tender and refresh under cold water. Meanwhile, whisk together the dressing ingredients and season to taste with salt and pepper. Brush the tuna with oil and season with salt and pepper. Heat a griddle pan until very hot, then cook the tuna for 1–2 minutes on each side until cooked but still pink in the middle. Divide the lettuce leaves, vegetables and olives between 4 plates. Drizzle with the dressing and toss lightly. Slice the tuna thickly, arrange on top of the salads with the eggs and serve.