100 g fresh tuna; lettuce; 2-3 boiled eggs; 2 tomatoes; 2-4 new boiled potatoes with the skins; 8-10 anchovy fillets; a bunch fresh green beans; a handful black olives; 2 tbsp capers; ½ tbsp Dijon mustard, ½ tbsp white wine vinegar; ½ tbsp lemon juice; 4 tbsp olive oil; salt; black pepper
Place the salad leaves in cold water for 30 minutes before drying them. Blanche the trimmed beans in salted water for 3 minutes, drain and place them in iced water. Season the tuna and brush it on both sides with oil. Fry it on both sides on a high heat for 2 minutes and then cut it into slices. Cut the boiled potatoes in half, peel the eggs and cut them into quarters. Slice the tomatoes. Whisk together the mustard, vinegar, lemon juice, oil, and some salt and pepper. Pour the dressing (setting aside 4 tbsp) into a bowl with the potatoes and beans. Mix well and dish it onto plates on top of the salad leaves. Place the tomatoes, egg, olives, capers, anchovies and tuna on top and drizzle with the remaining dressing before serving.