Ingredients

• 400g/14oz fresh tuna loin
• 1 tbsp olive oil
• 4 free-range eggs
• 110g/4oz French beans
• cooked
• 10 cherry tomatoes
• olive oil
• for drizzling
• 8 new potatoes
• cooked
• 10 black olives
• 1 Little Gem lettuce
• ½ garlic clove
• 2 canned anchovy fillets
• drained
• 1 free-range egg yolk
• ½ lemon
• juice only
• 110ml/4oz olive oil
• 1 tsp Dijon mustard
• salt and freshly ground black pepper

Directions

• Preheat the oven to 210C/415F/Gas 7.
• For the salad
• heat an ovenproof frying pan until hot. Rub the tuna loin with olive oil
• then sear the tuna on each side.
• Place in the oven for 5-6 minutes
• or until just cooked
• but still pink in the centre.
• Bring a small pan of water to the boil and place the eggs into the water. Boil for 4-5 minutes
• then drain and run under cold water to stop them continuing to cook. Peel off the shell.
• Bring another pan of salted water to the boil
• add the French beans and cook for 3-4 minutes
• until just tender. Drain and refresh under cold water
• then slice in half lengthways.
• Place the cherry tomatoes onto a baking sheet and drizzle with a little olive oil. Place in the oven for 3-4 minutes
• until just softened.
• For the dressing
• place the garlic and anchovy fillets into a pestle and mortar with the egg yolk and pound to a paste.
• Add the lemon juice and stir
• then gradually add the olive oil in a slow drizzle
• mixing all the time with a whisk.
• Stir in the mustard and season
• to taste
• with salt and freshly ground black pepper.
• To assemble the salad
• place the beans
• tomatoes
• potatoes
• olives
• eggs and lettuce leaves into a bowl. Drizzle over the dressing and stir well.
• To serve
• divide the salad among four serving plates. Cut the cooked tuna loin into thin slices and place on top of the salad.