Tuna & Green Bean Tonnato Salad

Peel the potatoes and cut any large ones in half. Bring a large pan of salted water to the boil, add the potatoes and cook for 12 mins.

For the tonnato sauce, add half the tuna, the egg yolks, anchovies, lemon juice and mustard to a food processor. Blitz to a paste, then gradually drizzle in 50ml olive oil to emulsify and thicken it a bit.

Trim and discard the ends of the beans. Add to the potato pan for the last 3 mins of cooking time. Drain the potatoes and beans in a colander and leave to cool a little.

Bring a medium-sized saucepan filled with water to the boil. Lower in the eggs, turn the heat down to a simmer and cook for 7 mins. Plunge the eggs into iced water to stop them from cooking, then peel.

Finely dice the red onion. Slice the celery sticks on a diagonal.

Toss the potatoes, beans, celery and half of the onions with olive oil and salt, then spoon them onto a plate. Top with the tonnato sauce, remaining tuna, capers and red onion. Halve the eggs and pop these on top, too. Serve it up.