4 small tuna steaks
150g frozen beans, cooked and cooled
4 eggs, hard boiled and peeled
1 tbsp olive oil
1 stick celery, finely sliced
1/2 punnet cherry tomatoes, halved or quartered
2 baby cos lettuces, leaves torn up
salt and pepper


2 tbs garlic aioli
1 1/2 tsp wholegrain mustard
2 tbs lemon juice

Heat oil in frying pan over med-high heat. Season tuna with salt and pepper and cook for approximately 1 minute on each side for medium rare or to your liking.

Set aside to rest. In the meantime, arrange lettuce, tomoatoes, celery and beans in serving bowl.

Cut tuna into bite size pieces and arrange on top of salad.

Cut each egg into quarters lengthways and place on top of tuna

Mix all ingredients for dressing in a bowl and drizzle over the top using a spoon. Serve immediately.