Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Add the potatoes to a pan of salted boiling water and cook for 5 minutes. Drain well, tip into a bowl and toss with 3 teaspoons olive oil and seasoning. Spread on a large shallow roasting tray in a single layer. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp.
2. Meanwhile, cut each pepper into 6 wedges, deseed and put in the bowl you used for the potatoes. Add the tomatoes, 1 teaspoon oil and seasoning, toss to coat, then spread over half of another large roasting tray. Toss the courgettes and red onion with 1 teaspoon of oil and add to the tray. Roast the vegetables below the potatoes for 20-25 minutes, until tender and lightly roasted. Check after 15 minutes, turning the vegetables if needed, and removing the tomatoes to a plate to keep warm.
3. While the vegetables are roasting, bring a pan of water to the boil. Add the beans and cook for 3 minutes until just tender. Refresh under cold water in a colander, then set aside. Add the egg to the pan and cook for 8 minutes. Cool under running water, peel and chop roughly. Thin down the pesto with ½ tablespoon water in a small bowl.
4. When the vegetables are almost ready, preheat a griddle pan or heavy frying pan. Rub the tuna steaks with the final teaspoon of oil, season lightly and cook for 1-2 minutes on each side, depending on thickness. They should still be slightly pink in the centre.
5. To serve, divide the crispy potatoes between 4 warmed plates, then add the roasted veg and green beans. Serve a tuna steak on top, then scatter on the chopped egg, capers, olives and basil leaves. Drizzle with the pesto and serve.