6 kipfler or jersey benne potatoes, thickly sliced diagonally
200g green beans, trimmed
6 free-range eggs
3 tuna steaks (about 200g each)
4 baby red capsicums, quartered
200g vine-ripened cherry tomatoes
½ cup kalamata olives
1 egg yolk
2 tsp Dijon mustard
1 garlic clove, crushed
1 tsp smoked paprika
1 tbsp lemon juice
½ cup (125ml) light olive oil
To make paprika aioli, place egg yolk, mustard, garlic, paprika and lemon juice in the bowl of a small food processor. Process until pale and creamy.
With the motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Season.
Cook potatoes in a medium saucepan of boiling water for 10 minutes. Add beans and cook for a further 2 minutes or until potato and beans are tender. Refresh under cold running water. Drain well.
Cook eggs in a large saucepan of boiling water for 6 minutes for soft-boiled, or to your liking. Refresh under cold water. Peel and set aside.
Heat a chargrill pan over high heat. Brush tuna with oil and season.
Cook for 1 minute each side for medium-rare or to your liking. Set aside for 5 minutes to rest. Cut into thin slices.
Arrange potatoes, beans, capsicum, tomatoes and olives in a serving bowl. Drizzle with dressing. Top with tuna and halved eggs.