Salade niçoise

Cook the potatoes in a saucepan of boiling water for 10–15 minutes or until tender, adding the beans for the last 5 minutes of cooking. Drain and refresh under cold running water. Cut the potatoes in half, then transfer the potatoes and beans to a mixing bowl. Add the pepper and fennel.

To make the anchovy dressing, put 3 of the anchovy fillets and the peeled garlic in a food processor and process to a purée. Add the mustard, lemon juice and oil, and process until smooth. Alternatively, use a pestle and mortar, pounding the anchovies and garlic to a paste before whisking in the remaining ingredients. Pour the dressing over the vegetables and toss to coat.

Brush the tuna steaks with the oil and season with pepper. Heat a non-stick frying pan or ridged cast-iron grill pan. Add the tuna steaks and cook over a moderately high heat for about 4 minutes on each side or until lightly browned. Do not overcook or the tuna will be dry.

Make a layer of lettuce leaves on each of 4 plates and divide the potato mixture among them. Top with the tuna steaks. Arrange the tomatoes and egg quarters around the edge and scatter over the olives and basil leaves. Finish with the rest of the anchovies, arranging 2 on top of each serving.