If it's a salad that you're after, but find they are rarely substantial enough to fill you up then perhaps you haven't tried this one. Without a leaf of lettuce in sight this dish is both fresh and tasty, not to mention impressive looking.
Wash the potatoes and place into a pan of cold, salted water. Bring to the boil and simmer for 12 minutes or so until cooked through, then drain. Put two other small pans of salted water on to boil (you can use one after another if you prefer.)
Put the eggs into one pan when boiling and simmer for 5 minutes (if eggs are at room temperature – an extra minute if straight from the fridge). Then remove and run under cold water for 5 minutes.
Snip the top and tail off of all the green beans and cook in rapidly boiling water for 2-3 minutes. Plunge the cooked beans into cold water to instantly cool. Then drain.
Quarter the tomatoes and remove the centre seeds leaving just the tomato petals. Halve the tomato petals and olives and finely slice the red onion. Shell the eggs and quarter those.
Whisk three parts olive oil with one part vinegar and lemon juice to make a dressing, then add the chopped parsley and season well.
Heat a cast iron griddle up on the stove or frying pan if you have one. Oil and season the tuna steaks before rubbing with the mustard and cook on the red hot griddle for a minute or two on each side depending on their thickness. You still want the tuna pink in the middle. Allow the tuna to rest for a minute.
Toss all the salad ingredients, except for the eggs, in a bowl with the dressing and divide between two bowls.
Cut the tuna steaks in half and lay on top of the salad, surrounded by the eggs. Garnish with a wedge of lemon and enjoy. Serves 2