Place potatoes in a pot, cover with water and bring to the boil. Remove from heat when tender. Drain and set aside.

Blanch beans in boiling water for a minute, then drain.

Make the dressing by mixing oil, mustard and vinegar. Place potatoes and beans in a large bowl and drizzle dressing over the top. Add olives, anchovies and parsley and toss to combine.

Drizzle tuna with olive oil, season with salt and pepper and cook on a hot grill for a few minutes on each side. Remove and rest, lightly covered.

Bring a small pot of water to the boil, add eggs and cook for four minutes, for soft-boiled centres. Drain and peel.

To assemble the salad, slice the tuna and place on top of the warm, dressed potatoes. Gently break the egg and serve with the salad.