Method
- Season tuna with freshly ground black pepper and spray with oil cooking spray.
- Heat a heavy-bottomed non-stick frying pan over moderately high heat. Add tuna and cook 3 minutes each side or until well-sealed but pink in the middle.
- Set tuna aside to cool, then cut into ½ centimetre slices.
- Boil the potatoes in their skins until tender, then cool and slice.
- Plunge the beans into boiling water and cook until bright green and crisp yet tender, about 4 minutes. Drain and run under cold water.
- Cut the eggs into thin wedges.
- To make the dressing: combine all ingredients in a screw-top jar and shake until thickened.
- Combine the potatoes, beans, tomatoes, parsley and olives in a bowl and toss gently with the dressing. Arrange on a platter and top with the tuna and egg.
Notes
From The Heart Foundation's 'New Classic Cookbook'.
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