- 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
- 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.