Ingredients 2 large eggs 4-6 new potatoes 120 grams haricots verts (French green beans) 1 tuna fillet, about 300 grams and at least 1.5cm thick 20ml extra virgin olive oil 8 cherry tomatoes 1/2 red pepper, cut into strips 1/4 red onion, cut into thin rounds 80 grams Nicoise olives 10 grams capers, rinsed and dried 4 anchovies in olive oil, sliced in half lengthwise 1 small head of butter lettuce, Romaine or red leaf, rinsed and dried Fine sea salt, rough-flaked salt and freshly ground black pepper For the dressing 10 grams Dijon mustard About 60ml fresh lemon juice 180ml extra virgin olive oil Put the eggs in a small saucepan, add water to cover by 1cm and bring to the boil. Cover the pan with the lid, remove from the heat and leave for 10 minutes. Drain the eggs then place them in a bowl of ice water. Slice the potatoes into 5mm-thick rounds, put them in a pan of salted water and simmer until tender. Just before the potatoes are cooked, add the haricots verts and boil for one minute. Drain the ingredients, rinse with cold water, then drain again. Massage tuna with olive oil and sprinkle it with salt and pepper. Heat a grill pan over a medium-high flame and sear the fish on all sides until rare. Whisk together the ingredients for the dressing, adding salt and pepper to taste. Peel the eggs. Put lettuce on two plates. Toss boiled potatoes and haricots verts with some of the dressing and place on the lettuce. Arrange the eggs (cut in half), tomatoes, red pepper, onion, olives, capers and anchovies on top. Drizzle with the dressing (you won't need all of it) then add the tuna, sliced 5mm thick. Sprinkle with pepper and rough-flaked salt before serving.