Serves 2

Handful of cooked and chilled new potatoes

2 eggs, boiled and chilled

Handful of cherry tomatoes halved

50g Green beans cooked and chilled

Small handful of Black olives

2 x 175g (roughly) tuna steaks

1 tbsp Dijon mustard

2 anchovies

2 tbsp chopped chives

2 tbsp red wine vinegar

Olive oil

1 tbsp Capers

2 cloves of garlic

2 Baby gem lettuce

Pop the mustard, anchovies and capers into a pestle and mortar, grind to a paste. Add your garlic and a good grind of pepper. Add your vinegar and 6 tbsp of olive oil and give it a good mix, add your chives, give it a good stir and your dressing is done.

Heat a pan with a drizzle of olive oil, pop your tuna steaks in and cook for 2-3 minutes on either side. (adjust this to how well done or under you like your tuna)

On 2 plates, pop your little gem leaves over the plates, add your potatoes and green beans, flake your tuna over in nice size chunks, pop over your tomatoes, slice your eggs in half and pop on top.

Sprinkle over your olives and finish with a nice drizzle of your dressing that you made earlier.