Method:

1. To make the dressing, blitz all ingredients in blender or stick mixer until smooth. Set aside. Alternatively, you can combine solid ingredients to create a paste in a mortar and pestle before adding wet ingredients and stirring through
2. Bring a large pot of water to the boil (use the same water for the eggs, beans and potatoes to save water).
3. Place eggs in when boiling and time for 8 minutes before removing and refresh in iced water.
4. Bring water back to the boil and blanch beans until just turned vibrant green, then remove and refresh in iced water.
5. Bring water back to the boil and cook potatoes until just cooked or when a knife goes in easily, then remove and refresh in iced water.
6. Once cool, peel eggs and quarter them lengthways.
7. Heat a medium pan. Rub olive oil and 1tbsp of the dressing all over tuna’s surface. Cook tuna until opaque, approximately ¼ of the depth of the cut, on all sides before resting for 5 minutes. Cut slices ensuring the rare inside and cooked exterior are visible.
8. In a large bowl, toss the potatoes, beans, tomatoes, olives, and capers through ½ the dressing gently so as not to rough any ingredients edges up.
9. Place a bed of the salad on the plate to serve, followed by eggs, chives and tuna pieces.
10. Drizzle any leftover dressing all over the top.

Notes:

1. To add further refinement to this dish, olives can be dehydrated in a microwave oven 1 minute at a time and finely diced until resembling a fine dry crumb – these will become a flavoured seasoning and textural and colour boost for the dish.
2. Eggs can be run through a ricer for an alternative texture than can be sprinkled over salad.
3. The base of this salad lasts well undressed and without fish component in an airtight container in the fridge.

Health Notes:

• Gluten free
• Grain free
• Low Fructose / Minimal sugar
• Keto Friendly
• Pescatarian