1: Bring a small pan of water to the boil. Carefully lower in the eggs and cook for 6 minutes. Remove the eggs from the pan (but keep the water boiling) and place them in a bowl of cold water to cool.

2: Add the green beans to the pan with a pinch of salt and cook for 3–4 minutes. Drain the beans, run under cold water to cool, then drain thoroughly.

3: Arrange the lettuce leaves, new potatoes, green beans, red onion, tomatoes, olives and capers on two serving plates.

4: Heat a griddle or frying pan over a medium-high heat. Season both sides of the tuna generously with salt and pepper. Spray one side of each tuna steak with 5 sprays of oil and place, oiled side down, in the pan. Spray the top of each steak with 5 more sprays of oil. Cook for 1–2 minutes on each side; it should still be pink in the middle.

5: Remove from the heat and squeeze over the lemon juice, then lift the tuna out onto a plate and leave to rest for a couple of minutes.

6: Meanwhile, whisk all the dressing ingredients together in a small bowl. Shell the eggs and cut them into wedges.

7: Lay the boiled egg wedges on top of the salad, then add the tuna (breaking it into chunks first if you wish). Sprinkle with salt and pepper, drizzle over the dressing and serve.