I doubt that there’ll ever be agreement about what should be in this salad – this is my favourite version. The only thing that is agreed is to buy the best quality jarred (not tinned) tuna that you can afford. It makes a world of difference

200g new potatoes, cut to an even size (about 2-3 cm)

2 spring onions, finely chopped

2 eggs

4 artichoke hearts in oil, drained and halved  (reserve the oil for the vinaigrette)

2 little gem lettuces, quartered ( I also use butterhead lettuce and rocket leaves)

10 baby tomatoes, halved

16 pitted black olives

110g jarred tuna in brine, drained and cut into large chunks  (the best you can afford)

Small handful of torn basil leaves

 For the dressing:

4 tbsp oil (I use a mixture of the drained artichoke oil and extra virgin olive oil)

1 tbsp lemon juice

1 dsp Dijon mustard

Salt and pepper

• Put the dressing ingredients into a jar. Close the lid and shake well. Set aside

• Boil or steam the potatoes (about 12-14 minutes) then drain and put in a small bowl along with a tablespoon of the dressing and the chopped onions. Season well, stir and allow to cool for a few minutes. Meanwhile, cook the eggs in boiling water for 7 ½ minutes. Drain, and cool under running water, then peel and quarter  them. Set aside

• When ready to serve, divide the lettuces between two plates, sprinkle with the tomatoes and olives, followed by the artichoke hearts. Add the potatoes and drizzle with dressing and stir gently. Top with the tuna and the quartered eggs and basil leaves. Serve immediately with the remaining dressing