Instructions: Preheat the oven to 200c/400f/Gas 6.

1 Cut each slice of ham into three long, thin strips and use to wrap around the potatoes. Dont worry if you need to patch it a bit.

2 Heat 1 tbsp oil in a roasting tin with the garlic. Add the tomatoes and cook for 1-2 minutes until lightly golden and tender, tossing regularly.

3 Add the wrapped potatoes to the tomatoes. Season generously and sprinkle over the thyme leaves.

4 Drizzle over 1 tbsp oil. Bake for 8-10 minutes until the potatoes are crisp and the tomatoes are tender and lightly charred.

5 Boil a pan of boiling salted water. Trim the beans and cut into 5cm/2" pieces. Add to the water, blanch for a minute and plunge into ice cold water.

6 For the Dressing: Put the sugar into a small bowl. Halve the lemon, remove the pips and squeeze about 2 tbsp lemon juice.

7 Shred the basil and add, whisk in 2 tbsp oil and the balsamic vinegar and season generously.

8 Heat a griddle pan until smoking. Brush the tuna steaks lightly with the remaining oil, season and add to the pan. Sear for one minute on each side, remove from the pan and leave to rest.

9 Place the remaining 3 tbsp olive oil in a mini blender with the olives and capers. Blitz to a puree and season well.

10 Cut the red onion in half, cut into thin slices, then toss to separate.

Place in a colander and rinse under warm running water to remove the bitterness. Pat dry on kitchen paper.

11 Arrange some salad leaves on a serving plate. Scatter the onion, beans, tomatoes and crispy potatoes on top. Stir any juices from the roasting tin into the dressing and drizzle some on top. Add a piece of tuna and drizzle around some black olive puree to serve.

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