- 15 baby potatoes
- 400 g fine green beans
- 100 g edamame beans
- 3 free-range eggs
- 600 g fresh tuna
- Sea salt and freshly ground black pepper, to taste
- 6 T olive oil, plus extra for searing
- 4 T white-wine vinegar
- 1 t Dijon mustard
- 2 T mixed herbs (flat-leaf parsley, basil, chives), chopped
- A pinch of sugar
- ½ cup green olives, pitted and chopped
Cook the baby potatoes in a saucepan of boiling water until soft, then peel and set aside. Cook the fine green and edamame beans in a saucepan of salted boiling water for 4 to 5 minutes, or until cooked.
Refresh in ice water, then set aside. Cook the eggs in a saucepan of boiling water for 5 minutes, then allow to cool, peel and cut into quarters. Season the tuna with black pepper.
Place a pan over a high heat and add a little oil. When hot, sear the tuna for 30 seconds. Remove from the heat and, using a sharp knife, slice into thick pieces.
Combine the olive oil, vinegar, mustard, mixed herbs, sugar and seasoning, to taste, and whisk well. Arrange the potatoes, beans, eggs, tuna and chopped olives on plates and dress. Serve immediately.