Nicoise salad with seared tuna

Put eggs into a medium saucepan. Add enough room-temperature water to pan to cover eggs by about 1cm.
Bring to the boil over high heat. As soon as water boils, cover with a lid and remove from heat. Set aside for
10 minutes to allow eggs to cook. Drain, cool and peel off shell. Set aside for 5 minutes to cool completely, then cut into quarters.

Meanwhile, cook green beans in a large saucepan of boiling salted water for 60 seconds or until just tender. Drain well and transfer to a large bowl of iced water. Allow to cool completely, then drain well and set aside.

Put potatoes, parsley, lemon zest and juice and oil in a large bowl. Season, then toss well to coat.

Arrange potato, egg, watercress, beans, onion, combined olives and capers, tomatoes and lemon wedges in separate
mounds on a large round serving platter.

Heat a large non-stick frying pan over high heat. Rub extra oil over tuna, then cook for 30 seconds or until side is seared. Turn and cook for a further 20 seconds. Repeat twice more until all 4 sides of the tuna have been seared
but the centre is still raw. Transfer to a chopping board. Roll in extra parsley and slice very thinly. Arrange tuna on
watercress and garnish salad with micro herbs. Serve dressing on the side.

To make dressing put all the ingredients in a 500ml jar. Secure lid and shake well until combined. Season with salt
and pepper. It should make around 200ml of dressing.