Rustic Salad Nicoise

STEP 1: BUILD THE VINAIGRETTE FIRST
In a small bowl, mash the four chopped anchovy fillets, the chopped capers and the grated garlic together into a rough paste. Whisk in the Dijon mustard. Add the red wine vinegar, then stream in the extra-virgin olive oil, whisking constantly until emulsified. Add cracked black pepper. Now taste: the dressing should hit salt, acid and fat in roughly equal weight, with mustard giving lift on the back palate. If it leans too sharp, add another teaspoon of oil; if it tastes flat, a squeeze of lemon. Set aside — the vinaigrette is the connector that turns separate ingredients into a salad.

STEP 2: BOIL THE POTATOES
Place the new potatoes in cold, well-salted water (the water should taste like a calm sea), bring to the boil, and simmer for 12-15 minutes until a knife slips through with no resistance. Drain and, while still hot, halve any larger potatoes lengthways. Toss immediately with one tablespoon of the vinaigrette so the potatoes drink up the dressing as they cool. Set aside at room temperature.

STEP 3: COOK AND SHOCK THE EGGS
Bring a small saucepan of water to a rolling boil. Lower in the four eggs straight from the fridge with a slotted spoon. Boil for exactly 6 minutes 30 seconds for a fully set white and a runny-into-jammy golden yolk. Lift straight into iced water and leave for at least 5 minutes before peeling. Halve lengthways just before plating.

STEP 4: BLANCH THE HARICOTS VERTS
In the same pan of water (or a fresh boil), cook the green beans for 2-3 minutes until they squeak between the teeth but still bend. Lift into iced water immediately to lock the colour, then drain on a clean tea towel. Toss in a teaspoon of vinaigrette to season.

STEP 5: PREP THE REMAINING SALAD COMPONENTS
Quarter the tomatoes lengthways through the core (so they hold together) and season with a pinch of salt. Half-moon the cucumber and salt very lightly — set on a paper towel for 5 minutes, then blot. Pit the olives if not already pitted. Tear the basil and roughly chop the parsley only at the moment of serving.

STEP 6: BRING THE PAN TO SCREAMING HEAT
Heat a heavy cast-iron or carbon-steel skillet over high heat for at least three minutes — a wisp of smoke rising from a dry pan is the signal. While it heats, pat the tuna loin completely dry with kitchen paper, rub with the tablespoon of light olive oil, and season generously with sea salt and cracked pepper on every face. A screaming-hot pan is non-negotiable: kiss the tuna for a moment so the outside is golden-brown and the interior stays rare. If the pan is not properly hot, you will steam the surface and miss the rare centre.

STEP 7: SEAR AND SLICE THE TUNA
Lay the tuna in the pan and do not move it. Sear for 45-60 seconds on the first long face, then turn and sear each remaining face for 30-45 seconds — four faces in total, one short end optional. Lift to a board and rest for 2 minutes only. With your sharpest blade, slice across the grain into thin ribbons no more than 5 mm (¼ inch) thick. Fan the slices deliberately in a single arc rather than dropping them in chunks. The interior should be vivid pink-red with a thin band of seared brown.

STEP 8: PLATE WITH COMPOSED RUSTICITY
Use four shallow rimmed bowls. For each portion: arrange about 140g of dressed potatoes in a loose group on one side; lean 70g of green beans against them. Nestle three or four tomato quarters and a few cucumber half-moons in the gaps. Tuck six or seven olives between. Place two egg halves cut-side up so the yolk shows. Fan a quarter of the tuna slices across the centre in a single deliberate arc. Drape one whole reserved anchovy fillet over the tuna. Spoon the remaining vinaigrette over the whole plate — don't flood it. Scatter the basil and parsley last. The plate should read as intentional rather than scattered: every component visible, the footprint contained, the eye drawn to the tuna.

STEP 9: SERVE IMMEDIATELY
Salade Niçoise is at its best when the potatoes are still slightly warm against the cool tuna and crisp beans. Bring straight to table with crusty bread alongside and a chilled rosé.