Instructions: Grill the tuna steaks, brushing them first with a little oil, for about 1-11/2 minutes each side. They should still be pink in the middle.

Make the vinaigrette in the usual way.

Cut the tuna into large chunks, toss in a little dressing and leave to cool. Slice the potatoes while still hot. If they are very small, leave them whole. Toss in a little more dressing then leave to cool.

Boil the green beans for about 4 minutes. Drain, run under the cold tap and then drain again thoroughly and mix in with the potatoes.

Place the remaining dressing in a large salad bowl. Just before serving, make the salad, starting with the lettuce and adding all the other ingredients, mixing lightly with your fingers as you go.

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