Ingredients

2 x 200g Tuna steaks

olive oil

150g thin French beans (cooked)

4 eggs

4 medium-sized ripe tomatoes (cut into wedges)

1 red onion (peeled and sliced)

1/2 cucumber (peeled and sliced)

1 handful of crisp salad leaves

50g tin anchovies (drained)

10 baby new potatoes (boiled, cooled and halved)

10 black olives

Dressing: In a screw topped jar shake - 5 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp mustard powder, 1 crushed garlic clove and seasoning.

Method

Brush the tuna steaks with oil and grill for about five minutes each side. Allow to cool and cut into chunks.

Meanwhile, bring a small pan of water to the boil, add the eggs, bring back to the boil and cook for 5 minutes. Cool under running cold water and remove the shells and quarter.

Toss all the vegetables together in a large salad bowl and add the eggs, tuna, olives and anchovies.

Shake the dressing and pour over the salad.

Cooks Comments and Tips

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