Method

1. To make the dressing, whisk all ingredients and set aside.

2. Tip the new potatoes into a large pan of cold salted water, ensuring they’re well covered. Bring to the boil, then reduce the heat to a simmer. Cook for a further 10 minutes until tender. Drain and leave to cool.

3. Steam the green beans for a few minutes until bright green, but still crunchy. Remove and plunge into a bowl of ice-cold water. Drain.

4. When the potatoes are cool enough to handle, halve them and toss with 1 Tbsp of the dressing, leave to cool completely.

5. Boil the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain, peel and halve the eggs.

6. Heat a little olive oil in a skillet over medium to high heat. Sear the tuna for ~2 minutes and repeat on the other side. Cook for longer if you prefer.

7. Remove from the skillet, place onto a plate and cover with foil for 5 minutes. Slice the tuna into thin slices.

8. Arrange the lettuce quarters, cooked beans, olives, potatoes, eggs, tomatoes and tuna slices on a serving platter or dived between two plates.

9. Drizzle with a little dressing and season