Roasted salad nicoise with spice crusted tuna

Preheat oven to 180C fan-forced.

Place potatoes, tomatoes, onions, olives, capers and anchovy fillets together in a large roasting tin, drizzle with half of the oil and season lightly. Cook in oven for 45 minutes until potatoes become golden.

Bring 2 small saucepans of water to the boil. Add a pinch of salt to one and cook beans until bright green and just tender, about 5 minutes; drain and refresh under cold running water. Gently lower the eggs into the other saucepan and cook for exactly 5 and a half minutes. Drain and cool under running water. Peel and set aside.

Pre-heat chargrill over a high heat. Brush tuna steaks on both sides with oil and press into the combined herbs and chilli flakes. Cook on pre-heated chargrill 2-3 minutes each side or until cooked as desired. Remove from heat, and set aside.

For the dressing, combine yolks, garlic, lemon juice and mustard in a medium bowl. Whisk briefly to combine. Place a damp cloth under the bowl and, whilst whisking, slowly add the olive oil until all is incorporated (emulsified) and dressing forms a light mayonnaise.

To assemble salad, drizzle a little of the dressing over a large platter. Arrange roasted vegetables, beans and parsley leaves over the top. Drizzle with a little more dressing. Top with tuna steak and arrange over the top of the salad with the halved boiled eggs.

Serve remaining dressing with the salad at the table.