DAILY DINNERS

Have the tuna ready at room temperature. Add the eggs to a pan of simmering water and cook for 5 mins (or 7 mins for firm yolks), then drain and plunge into cold water. Peel, halve and set aside. Blanch the green beans in boiling salted water for a couple of minutes; drain, refresh in cold water, then drain and set aside with the potatoes.

To make the dressing, shake the ingredients together in a clean jam jar, with a little salt and pepper to emulsify. Taste and adjust the seasoning and/or acidity with a little more vinegar if needed.

For the salad, roughly tear the lettuce leaves and place in a bowl. Halve the tomatoes and add to the bowl with the potatoes, beans and chives. Drizzle 2 tbsp of dressing over the salad and toss gently. Place in a large serving bowl or individual bowls. Place the eggs around the salad.

To cook the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt & pepper. Sear the tuna for 2 mins on each side or until cooked to your liking.

Cut the olive sourdough fougasse into pieces and put the tapenade into a small serving bowl.

To serve, slice the seared tuna on the diagonal and lay on top of the salad. Serve with the fougasse and the tapenade on the side.