Tuna Niçoise

Soft-boil the quail’s eggs by bringing a small pan of water to the boil. Gently drop in the eggs and boil for 2–3 minutes. Remove them immediately and plunge into cold water. When cooled, peel and halve the eggs.

To make the dressing, place the vinegar, garlic, fennel seeds and 2 sprigs of the tarragon in a small saucepan and heat gently for a couple of minutes. Remove from the heat, rest for 5 minutes to allow the mixture to infuse, then strain through a sieve into a bowl. Reserve the sliced garlic and add to the dressing. Add the mustard to the strained vinegar and whisk. Gradually whisk in the extra virgin olive oil and season with salt and pepper. Remove the leaves from the remaining sprig of tarragon and chop them, then add to the dressing with the olive tapenade and chopped anchovies and mix well.

Boil the potatoes in a medium-sized saucepan of salted water for 10 minutes. Drain and, once cool enough to handle, halve the potatoes.

Meanwhile, place another medium-sized saucepan of salted water on to heat. Once the water is boiling, add the green beans and cook for 2–4 minutes, until al dente, then drain and refresh in iced water.

Season the tuna steaks with salt and pepper. Heat the olive oil in a medium sized griddle pan over a high heat, then cook the tuna on each side for 30 seconds. Leave the steaks to rest for 1 minute.

Just before serving, add the still-warm potatoes to the salad dressing in the bowl, so that the dressing is absorbed.

Divide the baby gem leaves, beans, potatoes and tomatoes, plus the remaining 8 anchovy fillets, amongst 4 plates, and top with 1 tuna steak and 2 halved quail’s eggs per plate. Drizzle any extra dressing over the tuna and around the plate.