Murcian Salad - Miguel Maestre

Ingredients

• 100g tuna loin, thickly sliced
• 2 1/2 tbsp extra virgin olive oil
• salt and pepper
• 2 tbsp Maestre Sherry Vinegar
• 4 very ripe heirloom or oxheart tomatoes, quartered
• 10 pitted black olives (manzanilla)
• 1/2 white onion, very thinly sliced
• 10 mint leaves
• 10 parsley leaves
• 10 tarragon leaves
• 10 caperberries
• 2 soft boiled eggs, quartered