30 minutes

4 people

Part One:


12 gourmet (chat) potatoes

320g green beans, topped

4 eggs

60ml (1/4 cup) extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Pinch of sugar

12 gourmet grape tomatoes, halved

3x 250g tuna steaks or salmon

100g (2/3 cup) Kalamata olives pitted

1 cup fresh continental parsley leaves


Step 1

Cook the potatoes in a saucepan of boiling water for 15 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board. Halve. Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Step 2

Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat.

Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 6-7

minutes. Drain and cool under cold running water. Peel and quarter.

Step 3

Whisk together the oil, vinegar, mustard and sugar in a jug until combined. Season with salt and pepper.

Step 4

Heat a frying pan over medium-high heat. Add tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Flake the tuna into large pieces.

Step 5

Divide the potato, beans, egg, tuna, tomato, olives and parsley evenly among serving bowls. Drizzle over the dressing. Season with salt and pepper to serve.