Description

A perfect summertime dinner meal. 
Serves 4 as main or 6 as starter

Ingredients

Salad:
4 eggs
400g/15oz green beans, ends trimmed
500g/17oz small potatoes
4 x 150g/5-6oz tuna steaks
2Tb fresh ground pepper (for the tuna steaks)
olive oil

250g/9oz/approx. 12 cherry tomatoes, halved or quartered
140g/5oz/approx. 1 cup black olives
3Tb capers
few leaves of fresh basil, finely chopped(chiffonade)

Dressing:
1/4 tsp sea salt
2 medium cloves garlic, minced
120ml/ 1/2 cup olive oil
3Tb red wine vinegar
1/2 tsp Dijon mustard
pinch of fresh ground pepper

Instructions

Eggs:
Place eggs in pot with water and healthy pinch of salt.  Bring to a boil, allow to boil for 2 minutes, then cover the pot, move off the heat and allow to sit for 10 minutes.  After 10 minutes, remove eggs to a bowl of cold water to chill.  Keep the hot water in the pot to use for the potatoes...

Potatoes:
Bring the pot of water back to a boil and add the potatoes.  Cook until just tender, or still slightly undercooked, about 12 minutes.  Remove potatoes from water and allow to cool.  Keep the water boiling to use for the beans. Once cooled, halve the potatoes and lightly coat with olive oil and a pinch or two of sea salt.  Grill the potatoes flat side down for a further 3-4 minutes.  Remove from the heat and allow to cool.

Beans:
Add the beans to the pot and boil for 5 minutes.  Drain the beans and add immediately to a bowl of ice cold water for 1 minute.  Drain out the cold water.

Tuna:
Lightly coat the tuna steaks with olive oil and press 1 side onto a plate with the fresh ground pepper.  Lightly salt the steaks and grill over medium high heat about 2-3 minutes each side to leave the center rare, longer if thicker steaks or you wish to have the steaks cooked through.  Remove to cool to room temperature (or refrigerate if you prefer cold) 

Dressing:
Combine the sea salt and already minced garlic together on a cutting board. Using flat side of a chef's knife, work the salt into the garlic until a smooth puree has formed, about 20-30 seconds. (can also be done using a mortar and pestle).  Whisk together the garlic-salt mixture with the rest of the dressing ingredients.

Final Plating:
Add all ingredients to individual plates, drizzle with dressing and serve.