We start by cutting each potato in half and placing them in room temperature water. Add salt and bring to a boil. Let them cook for 8-10 minutes until soft.

Remove the potatoes from the water add the eggs and cook for 6-8 minutes. I like my egg yolks jammy, you can cook them for 10 minutes to ensure they are hard boiled.

Half way through the cooking add the green beans and cook for 2-4 minutes or so until crunchy but not over cooked. I like my green beans to have some bite to it. Using tongs remove the green beans from the water and let it drain on kitchen towel.

Remove the eggs from the water and peel them. Cut into halves and set aside.

In a sauté pan on medium heat add a little oil and pan fry the boiled potatoes until golden. Season with salt and pepper, set aside. Open the can of tuna and drain out the oil/water.

Time to plate, in a platter add the potatoes, green beans, cherry tomatoes, olives, capers, boiled eggs and tuna chunks. Drizzle the top with olive oil and sprinkle with sea salt flakes, add black pepper on the eggs.

In a small bowl add the grainy mustard, grate over the garlic, add lemon juice and finely chopped shallots, stir well and dollop on the side of the plate. Add the lettuce on the edge of the plate.

Serve it warm or cold with white wine or sparkling water.