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1
Slice the tuna into 1/2 -inch-thick strips going against the grain.
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2
Cut each strip into one inch strips - you should have 24 pieces of tuna.
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3
Combine soy sauce and olive paste in a medium mixing bowl.
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4
Add the tuna pieces and softly toss to coat.
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5
Cover and place in refrigerator to marinate for at least 1 hour or up to 3 hours.
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6
In a large thick skillet heat the olive oil.
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7
Remove tuna from marinade and pat dry with paper towels.
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8
Add 12 of the pieces to the skillet.
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9
Sear over high heat until well browned, turning once, about 15 seconds per side.
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10
Place cooked tuna on paper towels to drain.
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11
Repeat with remaining tuna pieces.
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12
Cool to room temperature, cover and refrigerate for at least 2 hours or up to 1 day.
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13
Make a chunky olive paste by chopping the olives with 1 tablespoon of the capers.
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14
Transfer to a small bowl and mix with mayonnaise.
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15
Slice the potatoes into 1/4 inch circles until you have 24 rounds.
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16
Put the slices in a bowl of ice water and let sit for 5 minutes.
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17
Drain, place in saucepan and bring to a boil over high heat.
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18
Lower the heat and boil until tender, 7 to 10 minutes.
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19
Remove potatoes from the pot with a slotted spoon and place on a paper towel to drain.
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20
Bring the water back to a boil and add the haricots verts or thin green beans.
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21
Boil over moderately high heat until tender, about 1 minute.
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22
Drain, rinse with cold water and place on paper towels to drain.
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23
Cut 1 inch from both tips of each bean and reserve for the garnish.
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24
Spoon 1/2 teaspoon of the olive mayonnaise mixture on each potato slice.
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25
Set a piece of tuna on top of the slice and garnish with 1/2 teaspoon of the diced tomatoes, a few capers and 2 haricot vert tips.
