Prick the potatoes all over and place on a perforated tray and place into a pre-heated oven steam setting 100 degrees for 30 – 35 mins
Peel the zest of half a lemon and place into a zip lock bag with 3 sprigs of thyme, salt and approx 80gm of olive oil. Set aside. Dice the shallots and place into a small mixing bowl with the vinegar, sugar and chop the remaining thyme and add it also Top and tail the beans and slice them in half lengthways and set aside
Finely slice the spring onion, spanish onion, and pick the dill and add to a large mixing bowl with the olives and tomatoes,
slice the radish and add also
Strain off the vinegar from the shallots and discard the vinegar, pour the shallots back into a mixing bowl and add 50gm of olive oil, stir and set aside
With 8 mins remaining on the timer for the potatoes remove them from the oven and add the egg and beans to the same tray and return to the oven
Set up a small iced water bath for the beans and egg
Once cooked remove the potato tray from the oven and place the beans and egg in the iced water, set aside the potatoes to cool at room temp
Place the tuna in the zip lock bag with the lemon and thyme oil, seal it removing as much air as possible place on a perforated tray and into the oven set on steam mode 55 degrees for 15 mins
Once cool remove the beans and drain well on paper towel, add to the other salad ingredients Peel the eggs and set aside
Slice the tomatoes and add to the salad. Season the salad with salt and dress with the shallot dressing, toss the salad well and set aside
Once cooked remove the tuna and remove it from the bag, pat dry on paper towel and cut it into chunks
Place a mixture of all the salad ingredients on a plate or large serving bowl, scatter over tuna, cut the eggs in half and place on top or around the salad, sprinkle with salt and another drizzle of dressing and finish with small mounds of caviar and serve