Method
Step 1 – Make the olive dressing
Add the olives, anchovies and garlic into a large mortar and mash with a pestle until a paste. Move to a bowl and add the lemon juice, olive oil, capers and vinegar, then put aside.
Step 2 – Cook potatoes, beans and eggs
Wash the potatoes and cook the potatoes in boiling water for 15 mins until tender, then drain and put aside.
Cook the beans in boiling salted water for 5 mins until tender but al-dente. Drain, tip into iced water, drain and set aside.
Boil a small saucepan of water and cook eggs for 6 mins for a soft yolk.
Step 3 – Fry potatoes and tomatoes
Cut the potatoes in half and heat 2 tbsp of olive oil in a frying pan. Put the potatoes cut-side down in the pan and fry for 4 mins until crisp. Toss the potatoes in the pan, brown all over, turn up the heat and add the cherry tomatoes. Fry for 1 min, then season with salt and pepper. Add 1 tbsp of the balsamic vinegar, turn off the heat and scatter the basil over the top. Set aside.
Step 4 – Cook and rest the tuna
Use a non-stick frying pan for the tuna and place over a high heat. Turn the heat to medium and add 1 tbsp of olive oil. Season the tuna generously with sea salt and add to pan for 4 mins. Turn over and cook for another 4 mins. Remove now if you like it rare or cook for another 4 mins for well done. Allow to rest for a few mins.
Step 5 – Plate-up and serve
Whisk the remaining oil and vinegar with the lemon juice and toss in the Baby Gem lettuce.
Arrange the potatoes and tomatoes in 2 bowls with a pile of green beans. Add a spoonful of the olive dressing over the top. Slice the tuna and add on top of the beans. Complete with the lettuce and the eggs cut in half. Add more dressing to taste.
Don’t forget the chilled Holm Oak Rosé!
