Peppered tuna with niçoise

Ingredients

• 200 g Fresh tuna - For the salad
• 100 g French beans, topped but leaving the tail - For the salad
• 8 Cherry tomatoes on the vine, stems attached - For the salad
• 4 Quail eggs - For the salad
• 4 New potatoes - For the salad
• 300 ml Olive oil, plus extra for drizzling - For the salad
• 8 Anchovy fillets - For the salad
• 1 Garlic clove - For the salad
• 1 Sprig of fresh rosemary - For the salad
• 3 tbsp Vinagrette (see recipe below) - For the salad
• 50 g Cracked black pepper - For the salad
• 1 Handful mixed leaves - For the salad
• 1 Pinch of salt to taste - For the salad
• 100 ml White wine vinegar - For the vinaigrette
• 50 ml Water - For the vinaigrette
• 1 Garlic clove - For the vinaigrette
• 1 Sprig of fresh tarragon - For the vinaigrette
• 1 tbsp Smooth Dijon mustard - For the vinaigrette
• 350 ml Extra virgin olive oil - For the vinaigrette
• 100 g Pitted black olives - For the black olive dressing
• 10 g Capers - For the black olive dressing
• 1/2 Garlic clove - For the black olive dressing
• 50 ml Olive oil - For the black olive dressing