Method

Make the vinaigrette
Whisk the red wine vinegar, Dijon mustard, shallot, garlic, salt and pepper together in a small bowl.

Slowly drizzle in the extra virgin olive oil while whisking until the dressing comes together. Set aside while you prepare the salad.

Cook the eggs
Bring a pan of water to the boil. Carefully lower in the Fenton Farm eggs and cook for around 8–10 minutes, depending on how firm you like the yolks.

Transfer straight into cold water, leave to cool, then peel and halve.

Cook the potatoes
Bring a large pan of salted water to the boil. Add the halved new potatoes and cook for 12–15 minutes, or until tender.

Drain well and leave to steam-dry for a minute. While still warm, toss with a few spoonfuls of the mustard vinaigrette so they absorb the flavour.

Blanch the green beans
Cook the green beans in boiling salted water for around 3 minutes, until bright green and just tender.

Drain and plunge into cold water to stop them cooking. Drain again, pat dry and toss with a little vinaigrette.

Sear the tuna
Pat the tuna steaks dry with kitchen paper and season well with salt and black pepper.

Heat a heavy frying pan over a high heat. Add the olive oil, then sear the tuna for 1½–2 minutes on each side, until coloured on the outside but still pink in the centre.

Rest for 5 minutes, then slice.

Assemble the salad
Arrange the potatoes, green beans, egg halves, olives and anchovies on a large platter.

Lay the warm sliced tuna over the top, then drizzle with the remaining vinaigrette.

Serve
Finish with chopped parsley, lemon wedges and a little extra black pepper. Serve straight away while the tuna and potatoes are still slightly warm.