1. Hard boil the eggs in salted water for 5-8 minutes. Allow to cool then shell and cut in half.
2. Pre-heat the oven to 220º/200º fan.
3. Cut the potatoes into wedges place in a bowl. Add the cajun spices, garlic, rock salt, rosemary and olive oil. Mix together to coat the wedges and place onto a baking sheet. Place in the oven and roast for approximately 20-30 minutes.
4. Top and tail the beans and cook until 'al dente' along with the sugar snap peas. Drain and set aside.
5. Peel and cut the onion in half then thinly slice.

To make the Vinaigrette dressing:

1. Pour the red wine vinegar and olive oil into the blending jug with the olives, lemon juice and salt & pepper. Use the Dualit Hand Blender to combine the ingredients.

To assemble the salad:

1. Using a large serving dish, add the salad leaves, rocket leaves with the beans, sugar snap peas and sliced onions. Pour in half the vinegarette dressing and toss together.
2. Add the potato wedges and tuna chunks along with the boiled eggs and carefully mix in.
3. Pour over the remaining vinegarette and a pinch of smoked rock salt. Drizzle with extra olive oil if desired.
4. Serve with our Tear & Share Focaccia.

Top tips

• Rock the boat a little and try this salad with fresh or tinned salmon instead of tuna.
• Treat yourself to Clarence court eggs, the taste and vibrancy of the yolks are truly delicious.
• For fresh tuna, brush the steaks with a little olive oil, season and fry in a hot pan for 2-3 minutes each side and place on top of the salad just before serving.
• For a veggie option - fry mushrooms golden brown, dip into breadcrumbs and bake in the oven with a little olive oil until crispy. Thickly chopped courgette works just as well.
• This is a great Monday lunch dish to use up any leftover sunday roasties.