Tuna Niçoise Archive

Ingredients

• 50g/1¾oz anchovies in oil
• 400g/14oz pitted black olives
• 75g/2½oz capers, drained and rinsed
• 2-3 garlic cloves
• 1 tsp Dijon mustard
• 2 tsp lemon juice
• 2 tbsp good-quality olive oil
• handful fresh basil, chopped
• fresh black pepper
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 100ml/3½oz extra virgin olive oil
• ½ lemon, juice only
• pinch of salt and pepper
• 4 Baby Gem lettuce
• 200g/7oz green beans, topped, tailed and blanched
• 4 tsp capers, drained and rinsed
• 200g/7oz cooked new potatoes
• 24 baby plum tomatoes, cut in half
• 4 tuna steaks, approximately 175g/6oz each
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 soft-boiled medium eggs, peeled and halved
• 1 tbsp chopped chives
• 1 loaf olive sourdough fougasse