(Serves 4)

750 g small new potatoes, halved
200 g green beans, trimmed and halved
400 g can butter beans, rinsed and drained
Olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp sugar
Salt and pepper
4 fresh tuna steaks
150 g cherry tomatoes, halved
2 tbsp pitted black olives, halved
4 hardboiled eggs, quartered
1 tbsp shredded basil leaves

Cook the potatoes in boiling salted water until just tender. Drain them, return them to the pan, cover and keep warm. Drop the green beans into boiling salted water and cook for five minutes, then tip the butter beans into the pan and continue to cook for another minute. Drain the beans, cover the pan and keep warm. In a screw-topped jar, shake together three tablespoons of olive oil, the vinegar, mustard, sugar and some salt and pepper.

Brush the tuna steaks with olive oil, season with salt and pepper and either grill or barbecue them for two to three minutes each side, or until done to your liking

While the tuna is grilling, put the potatoes and beans into a bowl, add the cherry tomatoes, olives and the dressing and gently toss it all together. Divide the salad between four plates, add the eggs, sprinkle with basil leaves and top with the tuna.