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A perfect main course for the summer, easy to prepare and to transport outside with a couple of cool bottles of wine and fresh (GF) bread to mop up the dressing.

Serves 6 (or 12 as a starter)

1kg/2.2lb/7 cups of baby new potatoes, scrubbed

600g/21oz/7 cups of French dwarf (green) beans, topped and tailed

24 baby tomatoes, wiped and halved

1 small red onion, very finely sliced

24 black olives, stoned (pitted)

3 tablespoons of chopped fresh parsley

Salt and freshly ground black pepper

24 quails’ eggs, hard boiled for 3 minutes in boiling water, then transferred to cold water

12 anchovy fillets, drained and halved

3 tablespoons of virgin olive oil

2 tablespoons of lemon juice

1 large clove of garlic, peeled and crushed

6 large fresh tuna steaks or 12 small

Extra olive oil

Cook the potatoes in salted boiling water until just soft. Drain and put in a large dish.

Cook the beans, ensuring that they remain crunchy. Drain and refresh under cold water and mix with the potatoes.

Now add the tomatoes, onion, olives, half the parsley, salt and pepper. Peel and halve the eggs and mix into the salad. Add the anchovies.

Mix the oil, lemon juice and garlic together and sprinkle all over the salad.

Finally, brush the tuna fish with a little oil and grill (broil) or char-grill until just cooked through.

Place each steak on a bed of salad, sprinkle with the remaining parsley and serve or chill until needed.

For a more economical alternative, cook 540g/18oz of fresh tuna then flake the flesh into the salad.