• 3 tuna steaks, each weighing about 175g, cooked
• 400g red skinned potatoes, cooked
• 200g French beans, cooked
• 200g pasta, cooked

For the salad dressing:

• 1 dessertspoon fresh chopped parsley
• 2 tablespoons lemon juice
• 1 tablespoons white wine vinegar
• 8 tablespoons olive oil
• Salt and freshly ground black pepper

25g Parmesan, finely grated Lemon rind (for garnish)

To obtain best results and to save time, use a mezzaluna to prepare the chopped parsley.

1. In a bowl roughly flake the tuna steaks to give bite-sized pieces.

2. Cut the potatoes into quarters.

3. On a serving platter casually arrange strips of the tuna, potato, pasta and French beans.

4. Prepare the salad dressing by placing all the ingredients in a screw-topped jar and shaking well.

5. Pour as much of the salad dressing as liked over the platter ingredients.

6. Sprinkle over the Parmesan cheese.
   Finally garnish with a little lemon rind, if liked.

7. Serves 4 as a main course