James Tanner makes a warm tuna Nicoise on Lorraine for a perfect summer dish.

The ingredients are: 220g new potatoes, 4 x 170g boneless fresh Tuna loin steaks, 100g fine French beans cut into one inch pieces, 1 diced red onion, 2 cloves sliced garlic, Zest of a lemon, 200g baby plum tomatoes cut in half, 50g pitted nicoise olives, 1 tsp capers, 2 large soft boiled eggs, 60g rocket and 3 tablespoons of olive oil.

For the dressing: 2 tablespoons extra virgin olive oil, Juice half a lemon, 1 teaspoon Dijon mustard and 1 tablespoon chopped fresh parsley.