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1
In a large saucepan, cover the potatoes with 1 1/2 inches of water and add a large pinch of salt.
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2
Bring to a boil and simmer the potatoes over moderately high heat for 10 minutes.
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3
Meanwhile, put the green beans in a strainer, lower it into the simmering water in the saucepan and cook until just tender, about 4 minutes; transfer the beans to a plate to cool.
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4
Check the potatoes; they should be tender a few minutes after the beans are done.
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5
Drain and halve the potatoes, then let them cool.
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6
In a small bowl, whisk the extra-virgin olive oil with the vinegar, parsley, tarragon, garlic, mustard and lemon juice and season with salt and pepper.
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7
In a medium skillet, heat the pure olive oil.
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8
Season the tuna steaks with salt and pepper and dust with the fennel pollen.
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9
Cook the tuna over high heat until browned on the outside and rare within, about 1 1/2 minutes per side.
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10
Transfer to a plate and refrigerate until slightly chilled.
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11
In a large bowl, toss the mesclun with the potatoes, green beans, anchovies, cherry tomatoes, olives, chives and capers.
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12
Add 1/4 cup plus 2 tablespoons of the vinaigrette and toss to coat.
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13
Mound the salad on plates.
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14
Slice the tuna 1/3 inch thick and set on top of the salads.
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15
Surround with the eggs.
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16
Scatter the nasturtiums around the plates and serve, passing the remaining vinaigrette at the table to dress the tuna.
