12 Small potatoes
100 ml Pesto
6 Marinated anchovy fillets
12 Pieces semi dried tomatoes
6 Quail eggs, boiled for 2 minutes, refreshed and peeled
50 g Tapenade
150 ml Beurre blanc
4 x 140 g Tuna portions
25 ml Extra virgin olive oil
80 g French beans, topped, tailed and blanched
30 g Olives, sliced
12 Leaves flat leaf parsley
12 Baby basil leaves
Freshly ground pepper
Pre-heat the oven to 140°C. Heat a grill plate over a high heat. Scrub the potatoes under cold, running water and cook in salted water for 20 minutes or until tender. Peel the potatoes while still hot and place in a bowl. Crush the potatoes with a fork and add the pesto to taste – colouring the potatoes a deep green. Season to taste with salt, freshly ground pepper and a squeeze of lemon. Cover with cling-film and keep warm while preparing the remainder of the dish.
Cut the anchovies in half and lay a piece inside each of the semi dried tomatoes. Fold over the tomatoes to enclose the anchovy, exposing the skin side of the tomato.
Cut the quail eggs in half and lightly season with salt and freshly ground pepper. Warm the quail eggs and semi dried tomatoes in the oven. Whisk the tapenade into the beurre blanc to taste – colouring the sauce charcoal. Check the seasoning and adjust if necessary with salt, freshly ground pepper and a squeeze of lemon.
Season the tuna with salt and freshly ground pepper and brush with extra virgin olive oil. Cook the tuna on the grill plate for 2 – 3 minutes on both sides, turning the fish at a 90° angle to achieve lattice grill marks. Keep the tuna medium-rare as it will start to dry out if cooked longer.
Reheat the French beans in salted boiling water, drain and season to taste with salt, freshly ground pepper and a drizzle of extra virgin olive oil. Spoon them into the centre of a warm plate. Make 3 quenelles of pesto potato using 2 teaspoons and place around the French beans. Set 3 pieces of semi dried tomato and 3 halves of quail eggs between the potato quenelles. Spoon the olive slices around the plate and the tapenade beurre blanc over and around the garnish.
Lift the fish from the grill, brush with extra virgin olive oil, season with a squeeze of lemon and set onto the beans. Garnish with the flat leaf parsley and baby basil leaves.
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