Instructions

1. Cook the potatoes

Boil baby potatoes in salted water until tender.

Drain and lightly crush them (keep texture rustic).

2. Make the dressing

Whisk olive oil, Dijon mustard, lemon juice, and zest.

Season lightly with salt and pepper.

3. Build the base

While potatoes are still warm, toss gently with dressing.

4. Plate

Spread potatoes onto a plate.

Drape tuna ham petals over the top (heat will soften them slightly).

5. Finish

Sprinkle herbs over.

Add an extra drizzle of olive oil if needed.