Lamb with tuna sauce

2 eggs 1x185g tin tuna in oil 2-3 anchovies, rinsed and dried 1 lemon 5 tbsps extra-virgin olive oil 1 tbsp pure olive oil 2 spring onions 2 lamb loins, about 10-12cm (aka backstraps) 1 each red and yellow capsicum 3-4 handfuls mixed salad greens, de-stalked, torn, washed and dried 6 basil leaves washed, dried, torn small 2 tsps white wine vinegar sea salt and cracked black pepper
Hard-boil the eggs and remove the yolks. Discard the whites, or save for another purpose. To make the tuna sauce, place the yolks, drained tuna and anchovies in a blender or food processor and process to a paste. Drizzle in the juice of the lemon and three tablespoons of the extra-virgin olive oil, reserving the rest for dressing the salad. Process thoroughly, adjust the seasoning, then put aside. Heat the pure olive oil in a small pan. Thinly slice the white part of the spring onions and a little green and cook for 2 or 3minutes to soften its ''rawness''. Heat the oven to 180C. Trim the lamb of all fat and sinew, sear in the pure olive oil in a heavy pan, then transfer to the oven. Cook to rare or medium-rare (5-8 minutes), tent loosely with foil and put aside to rest. Meanwhile, discard the stalks, ribs and membranes from the capsicums and cut the flesh into thin strips. Toss with the spring onions, salad greens, basil, white wine vinegar and remaining extra virgin oil and season to taste. Slice the lamb thinly, drape over the top and drizzle with the tuna sauce. If it's too thick, thin with a little hot chicken stock or water.
Serves 4