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Put the lemon juice, garlic and 120ml / 4 fl oz of olive oil in a jar with a screw-top lid.
Season and shake the jar well to combine.
Boil the potatoes in a saucepan of salted water for 10-12 minutes, or until tender. Add the eggs
for the final 8 minutes of cooking. Drain, cool the eggs under cold water, then peel and quarter.
Cool the potatoes, then cut into chunks. Bring a saucepan of salted water to the boil, add the
green beans and blanch for 3 minutes. Drain and refresh under cold water. Drain well, then slice in
half on the diagonal.
Put the potato and beans in a large bowl, and add the pepper, olives, tomatoes, cucumber and
spring onion. Strain the garlic from the dressing. Pour half over the salad, toss and transfer to a
serving dish.
Heat a frying pan over very high heat. Add the remaining olive oil. Season the tuna steaks and
cook for 2 minutes on each side, or until rare. Allow to cool for
5 minutes, then slice thinly. Arrange on top of the salad with the eggs, and drizzle with the
remaining dressing.
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