Boil 250g new potatoes in their skins till done, Drain, and keep warm, covered in the cooking pot.

Boil 2 eggs till hard-boiled. Peel, quarter and set aside.

Open a can of tuna in olive oil (160g total weight), drain and set aside the tuna and the oil.

Make the dressing by whisking together 1 tsp whole grain mustard, 1 tsp red wine vinegar, and 1 small garlic clove, finely chopped. Whisk in the reserved tuna oil (about 40ml). Season with salt and pepper. Taste and adjust as desired.

In a wide and deep salad bowl or plate add the new potatoes chopped into bite-sized pieces, 4 spring onions, thinly sliced, 1/2 cup sliced radicchio leaves, 1 tbsp (10g) baby capers, 1 pickle (20g), chopped, and a 1/4 cup mix of chopped parsley, and mint or dill).

Pour over the dressing and toss. Serve garnished with the eggs.

Serves 2.