Serves: 4
Prep Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS
250g salad potatoes, roughly chopped
4 eggs
4 x 120g tuna steaks
2 tsp. French’s^® Classic Yellow^® Mustard
finely grated zest and juice 1 lemon
2 tbsp. olive oil
1 tbsp. capers, rinsed and roughly chopped
200g mixed leaves
60g pitted olives (green or black)
half small red onion, sliced
50g sun blush tomatoes, roughly chopped
handful chopped flat leaf parsley

PREPARATION METHOD

• Bring a pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender. Drain and rinse in cold water. Set aside.
• Bring another pan of water to the boil, carefully add the eggs and simmer for 6 minutes. Drain and rinse under cold water until cool. Crack the shells and carefully peel. Set aside.
• Pat dry the tuna steaks. Mix together 1tsp of the French’s^® Classic Yellow^® Mustard with the lemon zest and juice and brush over the tuna. Heat 2 tsp olive in a heavy based pan or griddle pan and cook the steaks for 1 minute each side or to your liking. Remove to a board and slice or flake.
• Whisk together the remaining French’s^® Classic Yellow^® Mustard, oil and capers. To build the salad place the potatoes, leaves, olives, red onion and tomatoes in a large serving bowl. Halve the eggs and place on the salad with the tuna, drizzle over the dressing then sprinkle the parsley.