Step 1

Wash the potatoes and place, unpeeled, in a saucepan. Cover with water and bring to the boil, then reduce the heat a little and simmer for 12-15 minutes or until the potatoes are tender

Step 2

As soon as they are done, drain and leave them in the hot pan to cool slightly

Step 3

I add the eggs to the pan at the same time as the potatoes, then lift them out after 7 minutes and plunge them into cold water

Step 4

Meanwhile, peel and finely slice the red onion. Place in a large mixing bowl and toss with the red wine vinegar and a generous pinch of sea salt

Step 5

Stir the capers and honey into the onion, followed by the extra virgin olive oil

Step 6

When the potatoes are cool enough to handle but still quite warm, cut them into 1.5cm slices and toss through the onion and caper dressing

Step 7

Halve the avocado, remove the stone and cut into 1cm slices. Gently stir into the potatoes

Step 8

Place a large frying pan on a high heat. Rub the tuna steak with a little olive oil and the dried oregano, and season well

Step 9

Pop the steak in the pan and sear for 3 minutes on each side, so it has a lovely deep crust but is still slightly pink in the middle. Transfer to a chopping board and leave to rest for a couple of minutes

Step 10

Meanwhile, toss the rocket with the potatoes and avocado

Step 11

Peel the eggs and cut into wedges. Slice or flake the tuna into pieces and stir both into the salad

Step 12

Serve straight away