Deconstructed Nicoise salad with quail eggs

[Serves 4]

800g tuna fillet
¼ cup olive oil
Sea salt and black pepper
12 quail eggs, boiled for 2½ minutes and peeled
500g baby Mediterranean potatoes
180g fine green beans, trimmed and blanched
4 Roma tomatoes, cut into wedges
2 small heads baby Gem lettuce, washed
½ cup black olives

Dressing

6 anchovy fillets
2 garlic cloves, peeled and chopped
½ cup extra virgin olive oil
Juice of 1 lemon
Sea salt and black pepper
2 tbsp flatleaf parsley, chopped

1. Place tuna in a shallow bowl. Pour over olive oil, salt and pepper and marinate for half an hour.
2. Boil potatoes until tender, then drain and halve.
3. Place all the dressing ingredients in a blender and blitz until smooth. Pour half the dressing over the warm potatoes.
4. Heat a non-stick pan until very hot and sear the tuna for 1 minute on each side. Transfer to a board, allow to cool and slice thinly.
5. Halve the eggs, arrange all the salad ingredients on a large platter, drizzle over the remaining dressing and serve.