Trim any dark flesh from the tuna fillet and cut into 6 thick steaks about 4cm thick. Rub with oil and season with pepper and salt.

Blanch the beans for 2-3 minutes, drain and refresh under cold water. Place the eggs into a pan of cold water and bring to the boil. Turn the heat down to a simmer and cook for 4 minutes. Remove and cool in cold water then peel and quarter. Cook the potatoes and prepare the rest of the salad ingredients.

Mix all the dressing ingredients together in a bowl with a whisk.

Heat a chargrill pan until smoking. Sear the tuna for 2-3 minutes each side.

To serve, arrange the tuna steaks onto each plate, cover with a few salad leaves and pile the rest of the ingredients over and round the plate. Spoon over the dressing. Serve immediately.

Serves 6

Cooking tips: Remove saltiness from anchovies by soaking in milk for 10 minutes. Drain and pat dry.

Eggs: bring to the boil in cold water, simmer for 4 minutes then remove and drain. Run under cold water to stop cooking. This will give a yellow firm yolk, without a grey rim round the outside of the yolk.

Beans: blanch in a pot of boiling water for 2 minutes, then drain and refresh under cold water this will set the colour and stop the cooking, giving a crisp bright green bean.

Tuna: trim any dark flesh from the fillet, which if left on cooks to dark grey colour and is unattractive to look at (tastes ok). Sear tuna round the outside and leave rare inside.