To make the roast vegetables, preheat the oven to 200C/180C Fan/Gas 6. Place the vegetables in a roasting tin, drizzle with the oil and sprinkle with the thyme. Season with salt and pepper and toss to thoroughly coat in the oil. Roast for 30–40 minutes until the vegetables are tender.
To make the butterbeans, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the butterbeans until crisp then transfer to kitchen paper to drain. Sprinkle with the smoked paprika.
To make the tuna, place a griddle pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and pepper. When the pan is hot, add the steaks and cook for 1 minute on both sides until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking. Cut into chunks and set aside.
To make the dressing, mix all the ingredients together in a bowl. Season with salt and pepper.
To make the green sauce, mix all the ingredients together in a bowl.
To serve, spread the dressing on a serving platter. Top with the roast vegetables, spoon over the green sauce and add the tuna chunks. Garnish with the rocket and beetroot leaves and sprinkle over the fried butterbeans.
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