Poached tuna salad with arugula and purple potatoes

Place eggs in small saucepan and submerge under cold water. Bring to a boil, reduce to a low simmer and cook for exactly 6 minutes. Carefully remove eggs from pan and run under cold water.

Bring water in small pan back up to a boil. Drop in potatoes and cook until tender and easily pierced with a fork, 10 to 12 minutes. Remove from heat and drain. Move on to poaching tuna while cooking.

Place tuna in a medium saucepan and season generously with salt and pepper. Add 3 whole sprigs of thyme, bay leaf and the peel of 1 lemon. Add 1 cup oil and bring to a simmer over medium heat. Cook until oil sizzles and fish starts to turn opaque, about 5 to 7 minutes. Reduce heat to low, flip fish over and cook until fish is fully opaque and flaky, another 5 to 7 minutes. Remove from heat and let fish drain on a plate, discarding thyme and lemon peel. Meanwhile:

• Prep

• Peel onion and thinly slice.
• Slice olives in half or quarters.
• Peel eggs and slice in half or quarters.

In a small bowl, whisk together mustard, juice of both lemons, 3 tablespoons olive oil and a pinch of salt and pepper. Soak sliced onions in dressing.

Once fish has cooled slightly, break into large chunks with hands. Slice potatoes in half and remove onions from dressing. Toss fish and potatoes with arugula, onions and olives and divide evenly between two plates. Drizzle with dressing, top with sliced eggs and garnish with breadcrumbs. Season with salt and pepper to taste.