Seared ahi tuna niçoise

Ingredients

• 10 oz ahi tuna steak
• 8 baby potatoes
• 1 big handful haricots verts
• 2 eggs
• 1/2 cup niçoise olives
• 2 anchovy fillets, minced
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• Little gem leaves

Method

1. Cook potatoes & beans

   Simmer potatoes until tender, 12–15 minutes. Blanch beans 2 minutes and shock in ice water to keep the snap and color.

2. Boil the eggs

   7 minutes exactly, then ice bath. Halve just before serving.

3. Whisk the vinaigrette

   Anchovies, Dijon and vinegar first, then stream in olive oil. It should be sharp enough to make you blink.

4. Sear the tuna

   Pat dry, season, sear in a smoking pan 45–60 seconds per side. The center must stay ruby. Rest, then slice thick.

5. Compose

   Lettuce, halved warm potatoes, beans, olives and eggs. Fan the tuna over the top and spoon vinaigrette everywhere.