Cut 4 new potatoes in half and boil them in their skins until soft, drain and set aside. Steam a handful of French beans and set aside. Boil 1 egg for around 6-8 minutes, cool, peel and cut into quarters. While the eggs are cooking, brush a 100g fresh tuna steak with sunflower oil and season with black pepper. Heat a griddle pan and cook the tuna steak for around 2-3 minutes on each side depending on how you like it cooked. Remove from the pan and slice. Place a handful of mixed leaves on a plate. Top with 5 halved cherry tomatoes, 4 black olives, the green beans, potatoes, egg and tuna. Drizzle with 2 tbsp of fat-free dressing and serve. Follow with a 125g pot of Activia Greek Style Summer Berries Yogurt.