Serves: 4

Total Time: 20 minutes hands-on time plus resting

By Louise Pickford, Delicious Magazine

INGREDIENTS

• 500g small new potatoes, scrubbed and halved if large
• 200g french beans, trimmed and halved
• ½ red onion, thinly sliced
• 1 tsp red wine vinegar
• ½ tsp sugar
• ½ tsp salt
• 2 medium free-range eggs (at room temperature)
• 500g MSC-certified sustainable fresh tuna steak (see Know-how)
• 1 tbsp extra-virgin olive oil
• 4 tomatoes, chopped
• 4 anchovy fillets in oil, drained and chopped
• 2 tbsp small (non-pareil) capers, drained and washed
• 50g niçoise olives, pitted (or use kalamata instead)
• 2 tbsp roughly chopped basil
• 1 tbsp roughly chopped parsley
• Handful rocket leaves

For the dressing

• 1 tbsp red wine vinegar
• 1 tsp wholegrain mustard
• ¼ tsp caster sugar
• 4 tbsp extra-virgin olive oil

You’ll also need

• Griddle pan

Method

1. Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
2. Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
3. Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half (or see Make Ahead).
4. Heat a griddle pan or heavy-based frying pan over a high heat. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
5. For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, anchovies, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well (see Make Ahead).
6. To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.