-
1
Cut the tuna against the grain into 1/2-inch-thick strips.
-
2
Cut each strip into 1-inch-long pieces; you should have 24 pieces of tuna.
-
3
In a medium bowl, combine the soy sauce and olive paste.
-
4
Add the tuna and gently stir to coat.
-
5
Cover and let marinate in the refrigerator for at least 1 hour or up to 3 hour.
-
6
Heat the olive oil in a large skillet.
-
7
Pat the tuna dry with paper towels and add half the pieces to the skillet.
-
8
Cook over high heat, turning once, until well browned, about 15 seconds per side.
-
9
Transfer to paper towels to drain.
-
10
Sear the remaining tuna pieces in the skillet.
-
11
Let cool, then cover and refrigerate for at least 2 hours or up to 1 day.
-
12
Chop the olives with 1 tablespoon of the capers to form a chunky paste.
-
13
Transfer to a small bowl and stir in the mayonnaise.
-
14
Cut the potatoes crosswise into 24 rounds, about 1/4 inch thick.
-
15
Put the rounds in a medium saucepan of cold salted water and bring to a boil over high heat.
-
16
Lower the heat to moderate and cook the potatoes until tender, 7 to 10 minutes.
-
17
Using a slotted spoon, transfer the potatoes to paper towels to drain.
-
18
Bring the cooking water back to a boil and add the haricots verts.
-
19
Boil over moderately high heat until tender, about 1 minute.
-
20
Drain the beans, rinse with cold water and transfer to paper towels to drain.
-
21
Cut 1 inch from both tips of each bean and reserve for the garnish.
-
22
Spoon 1/2 teaspoon of the olive mayonnaise on each potato slice.
-
23
Set a piece of tuna on top and garnish each with 1/2 teaspoon of the diced tomatoes, a few capers and 2 haricot vert tips.
