For the dressing

  • 1 tbsp Dijon mustard
  • 30ml/1fl oz white wine vinegar
  • 150ml/5fl oz olive oil 
  • 1lemon -  juice only
  • salt and freshly ground black pepper 

For the salad

  • 100g/3½oz fine beans, cooked
  • 2 handfuls fresh baby spinach 
  • 1 tbsp capers in vinegar, drained
  • 100g/3½oz new potatotes, cooked
  • 12 cherry tomatoes, halved
  • 2 fresh tuna steaks (about 200g each) or 2 tins of quality tuna
  • 1 tbsp olive oil 
  • salt and black pepper
  • 2 hard-boiled eggs, chopped
  • 1 tsp fresh marjoram leaves

Preparation method

  1. For the dressing, whisk together the mustard, vinegar, olive oil, lemon juice, salt and freshly ground black pepper.
  2. For the salad, put the dressing in a frying pan and warm over a low heat. 
  3. Add the beans, spinach, capers, potatoes and tomatoes and toss them in the warm dressing. Remove from the heat.
  4. Brush the tuna steaks with the olive oil and season with salt and freshly ground black pepper. 
  5. Heat a griddle pan over a high heat. 
  6. Cook the tuna steaks on the griddle for about 30 seconds on each side.
  7. To serve, put the tuna steaks on top of the dressed vegetables and top with chopped egg and marjoram.

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