½ cup kalamata olives
Dressing¼ cup extra virgin olive oil
1 To make dressing, blend all ingredients until smooth.2 Toss potatoes in combined cayenne pepper, sea salt, black pepper and 2 tblsps of the oil in
a large bowl. Transfer to an oven tray lined with baking paper.
3 Cook in a moderately slow oven (160C) for 45 minutes, or until golden and tender.
4 Meanwhile, place eggs into a saucepan of hot tap water. Leave for 10 minutes. Place saucepan over a medium to high heat. Bring to a gentle boil. Cook for 5 minutes. Drain. Rinse under cold water. Peel and quarter.
5 Blanch beans in a saucepan of boiling water for 1 minute. Drain. Cool in a bowl of iced water. Drain.
6 Heat a grill pan over a medium to high heat. Brush both sides of tuna with remaining oil. Season with salt and pepper.
7 Cook for 1 minute on each side for medium rare, or until cooked to your liking. Remove. Stand, loosely covered with foil, for 5 minutes. Cut into strips.8 Combine tuna, warm potatoes, beans, tomatoes, onion and olives in a bowl. Toss gently. Arrange eggs on top. Drizzle with dressing.
Tip: Keep eggs in the fridge to ensure they stay fresh, but before you boil them, they should be at room temperature.
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