Summary

Ingredients

• 2 romaine lettuce heart (s), the leaves it
• 4 large potatoes, each cut into eight parts
• 200 g reen beans
• 8 small tomato (s), halved
• 2 bell peppers, peeled, red or yellow
• 1 handful olives, pitted, black
• 4 hard-boiled egg (s), quartered
• 1 dash vinegar if the eggs are poached
• 16 anchovies, in oil, not in salt
• 1 slice (s) tuna, fresh
• 1 tablespoon olive oil, for the tuna
• Piment d`Espelette
• Fleur de sel

For the vinaigrette:

• 6 tablespoon olive oil
• 2 tablespoon wine vinegar, white or red
• 0.5 ½ lemon (s), the juice from it
• 1 tablespoon Dijon mustard
• salt and pepper

For the dip: (anchoiade)

• 50 g sea salt butter
• 50 ml olive oil, French or Ligurian
• 0.5 clove ½ (s) garlic, finely chopped
• 50 g anchovies, cut very small
• 1 tablespoon lemon juice
• Piment d`Espelette

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Instructions

1. For the anchoiade paste, melt the butter, gently sweat the garlic and anchovy pieces in it, add oil, lemon juice and piment d`Espelette to taste, mix well and cool in a small pot and allow to set again, set aside.
2. For the vinaigrette, mix all the ingredients and divide into 2 larger bowls. Cook the potatoes with the beans until cooked in cold water, cut the beans in half. Cut the bell pepper into fine strips and halve, with the potatoes and beans when they have cooled down and mix the tomatoes in one of the two bowls with the vinaigrette.
3. Mix the romaine lettuce leaves in the other bowl. Lay out these lettuce leaves piece by piece on plates or on a large serving platter. Spread the potatoes, beans and tomatoes over the top so that there is some free space in the middle of the plate or serving platter, where the tuna will later be placed.
4. Now place the olives and the hard eggs or if you like, poach the raw eggs in salted water with a little vinegar for 4 minutes until soft and then place one on a plate. After that, everything would have to go very quickly so that the eggs are still warm when they are served.
5. In the case of the hard eggs, place an anchovy on top. For the poached egg, spread the anchovies elsewhere in the salad. Place a quarter of the anchoiade on the side or in the middle of each plate as a dip.
6. Finally sprinkle the tuna with pimento d´Espelette and fry in a little olive oil for 30 seconds on each side over high heat, season with fleur de sel, then cut into 2 cm cubes and serve as discussed above. Serve immediately.