Niçoise Sandwiches with Potato, Anchovy and Caperberry Salad

Ingredients

• Salad
• 6 small kipfler potatoes
• 250 gm yellow or green beans, trimmed
• 8 anchovy fillets
• 1 red onion, thinly sliced
• 8 caperberries
• 45 gm Niçoise or Kalamata olives (¼ cup)
• 1½ tbsp white wine vinegar
• ¼ cup extra-virgin olive oil
• Sandwiches
• 4 150gm tuna steaks (about 2.5cm-thick)
• ¼ cup olive oil, plus 1 tbsp extra
• 1 tbsp rosemary, coarsely chopped
• 1 baguette, sliced widthways and cut into 4 pieces
• 1 large clove of garlic, for rubbing
• 2 egg tomatoes, thinly sliced
• 2 hard-boiled eggs, peeled and thinly sliced