Preparation 15 minutes Cooking 40 minutes Serves 6 Roasting the potatoes in rosemary and olive oil adds a delicious embellishment to this, but you can just boil them if time is short.
250g new potatoes, halved if large 2 tbsp olive oil sprig of rosemary 100g French beans, topped, tailed and halved
4 tuna steaks 1 Romano pepper, thinly sliced and deseeded 1 small red onion, sliced softly boiled eggs, halved, to serve
FOR THE DRESSING
2 tbsp olive oil 1 tbsp white wine vinegar 1 small garlic clove, crushed a dab of Dijon mustard
1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Boil the potatoes in a pan of salted water for 7 minutes. Drain and leave for a few minutes for them to dry out.
2 While the potatoes are cooking, put the olive oil and rosemary in a roasting pan and place in the oven to heat up.
3 Add the potatoes to the hot oil in the pan and cook, basting occasionally, for 25-30 minutes until golden and tender. Set aside to cool to room temperature.
4 Cook the beans in salted boiling water for 2-4 minutes until tender. Drain under cold water and leave in a bowl of cold water until you’re ready to assemble the salad.
5 Heat a griddle pan until hot. Brush the tuna with oil and cook for 1-2 minutes for medium rare (depending on the thickness of the steaks). Leave to rest for a couple of minutes, before slicing thickly.
6 Put all the dressing ingredients, along with salt and freshly ground black pepper, into a screw-top jar and shake to emulsify.
7 Put the vegetables and cooked potatoes into a large bowl and toss them in the dressing. Divide the salad between four plates and top with the boiled eggs and slices of tuna.