Method

• 1.
  For the dressing, combine all ingredients in a bowl. Set aside.
• 2.
  Bring a large saucepan of salted water to the boil over a high heat. Blanch the beans for 90 seconds, then drain and refresh in cold water. Drain again, then transfer to a plate lined with paper towel.
• 3.
  Place potatoes in a saucepan and cover with cold water. Add a pinch of salt, then bring to the boil. Reduce heat to mediumlow and simmer for 12-15 minutes, until soft when pierced with a knife. Drain and, while still warm, peel and cut into slices.
• 4.
  Heat 2 tbs oil in a large non-stick frypan over high heat. Pan-fry the sliced potatoes in batches, adding more oil as needed, until they are brown and crispy on both sides. Drain on paper towel.
• 5.
  Cut the tuna fillet into three pieces and rub all over with oil, then season with salt and pepper. Heat 2 tbs oil in a large non-stick frypan over high heat and sear the tuna for about 20 seconds on each side. Set aside to cool.
• 6.
  Brush tuna with mustard and toss with the ground spices. Slice into 1.5cm pieces.
• 7.
  Bring a small saucepan of water to the boil and add the vinegar. Reduce heat to a gentle simmer, give the water a swirl and crack in the eggs, one at a time. Cook for 3 minutes, then remove with a slotted spoon and drain on paper towel.
• 8.
  To assemble, arrange cos on plates and top with tuna, beans, potato, tomato, tapenade and eggs. Squeeze over lemon juice and garnish with dill sprigs.