Serves 2-3

2 Fair trade sustaianble biodiverse ethnicly kind disabled access Tuna steaks
3-4 potatoes, cooked in their skins
2 seriously ripe tomatoes
handful of black olives
handful of green or french beans
tsp chopped fresh thyme
1 clove of garlic
2 large Cos or Romaine lettuce leaves per portion

Dressing (quick, cheating version)

1tbs french dressing
1tbs mayo
4 anchovy fillets, mashed
1tbs lemon juice
1 tsp honey
(all of the above mixed together and seasoned generously)

tuna salad... as old and as predictable as a wet Irish summer. But it's not something most of us have all the time so it is a lovely change once in a while.

Quarter the tomato, de seed and cut each quarter into 2-3 strips.

Rinse and split the olives

Trim the beans and cut in half. Cook in boiling water for 3 mins. Drain.

Season the tuna, rub all over with olive oil.Fry the tuna on each side for 1min to 1m30. Place on a warm plate and cover with oil.

Add the diced spuds to the hot pan with some more oil. Followed by the garlic. Fry for 1 minute (you are just warming the spuds, not frying them). Now add the green beans, tomato and thyme. Stir a few times... it's not essential to get the contents really hot, in fact, you do not want them browned or too hot, it's a salad after all.

To serve, place the veg from the pan in to the lettuce leaves. Carve the tuna in to 4-6mm slices and place on top of the veg and toms mix. Season with plenty of black pepper. Sprinkle over the olives. Finally, pour over the dressing and serve with a nice crisp Rose wine and warm focaccia bread.