8 baby potatoes
180g green beans
500g tuna steaks
1 Tbs soya sauce
1 small onion, finely chopped
1 cup cherry tomatoes
10 slices of cucumber
2 Tbs chopped peppadews
2 Tbs chopped olives
2 Tbs fresh dill, finely chopped
2 tsp capers, rinsed, drained and chopped


2 Tbs white wine vinegar
1 tsp Dijon mustard
1 clove garlic, crushed
Salt and black pepper to taste
1 Tbs olive oil

1 Boil the potatoes. Cut them into quarters when they are cooked.
2 Trim the beans and cut them into 5cm lengths. Steam them until they are cooked but still crunchy.
3 Grill the tuna steaks with a little soya sauce until cooked as desired. Once cooked, allow to stand for 10 minutes and then cut into blocks.
4 Mix together all of the salad ingredients. (The salad looks particularly festive if layered. Start with the potatoes, add the tuna and then the rest of the ingredients on top).
5 Mix all of the ingredients for the dressing until well combined and pour over the salad.
6 Enjoy chilled or at room temperature.