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1
For the vinaigrette: Gently warm the vinegar, 50ml water, garlic and tarragon together in a pan.
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2
Remove from the heat and leave to infuse for 30 minutes.
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3
Strain into a bowl and whisk in the mustard.
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4
Slowly add the olive oil, whisking continuously.
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5
Set aside.
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6
To make the black olive dressing: Place all the ingredients in a blender and whizz until smooth.
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7
Pour into a squeezy bottle and set aside.
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8
Place the potatoes in a pan, cover with water, season with salt and bring to the boil.
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9
Gently simmer for about 10 to 15 minutes or until cooked.
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10
Refresh under cold water.
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11
When cold, slice into 1 cm thick pieces and place in a bowl.
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12
Bring a pan of water to the boil and cook the French beans for 5 to 6 minutes.
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13
Remove and plunge into iced water.
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14
Drain, add to the potatoes and dress with 2 tbsp of vinaigrette
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15
Place the tomatoes, with the stem still attached, in a pan and cover with the olive oil.
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16
Add the garlic and rosemary.
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17
Season and slowly bring to barely a simmer.
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18
Cook for 15 minutes, then leave to cool.
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19
To cook the quail eggs, boil a pan of water, carefully place the egg in the water and cook for 2 1/2 minutes before removing them and plunging into iced water.
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20
Peel and set aside.
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21
Season the tuna with salt, roll in the cracked pepper and drizzle with olive oil.
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22
Place on a hot griddle for 30 seconds, then flip over and cook for another 30 seconds.
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23
Slice into 2 cm thick pieces.
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24
To serve, draw a circle around the plate with the dressing.
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25
Place two pieces of tuna on opposite sides followed by two of each ingredient.
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26
Finish the circle by rolling the anchovies and topping each one with half a quail egg.
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27
Dress the mixed leaves with the vinaigrette and place on top.
