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1. Bring a pot of Water to a boil with a generous pinch of Flaky sea salt. Lower in the Eggs and boil for exactly 7 minutes for jammy yolks. Lift them out with a slotted spoon into a bowl of ice water, leaving the pot boiling.
2 pieces Eggs,
1 tsp Flaky sea salt,
1 L Water, for boiling
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2. Blanch the Green beans in the same boiling water for 3 minutes until bright green and just tender. Drain and plunge into the ice water to stop the cooking, then drain well and pat dry. Peel the eggs and halve them.
6 oz Green beans, trimmed
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3. Whisk the Dijon mustard, lemon zest, lemon juice, Honey, a pinch of Flaky sea salt and Black pepper in a large bowl. Slowly whisk in 4 tablespoons of the Extra virgin olive oil until emulsified and glossy. Stir in the Shallot, Capers and Fresh flat-leaf parsley.
1 pieces Shallot, finely sliced,
4 tbsp Extra virgin olive oil, divided,
1.5 tbsp Dijon mustard,
1 pieces Lemon (zest and juice),
2 tbsp Fresh flat-leaf parsley, chopped,
1 tbsp Capers, drained,
0.5 tsp Honey,
1 tsp Flaky sea salt,
0.5 tsp Black pepper, freshly ground
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4. Add the White beans, Green beans, Cherry tomatoes and Kalamata olives to the dressing and toss gently. Let sit for 10 minutes so the beans absorb the flavor.
6 oz Green beans, trimmed,
1 can Canned white beans (cannellini), drained and rinsed,
10 pieces Cherry tomatoes, halved,
0.2 cup Kalamata olives, pitted
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5. Pat the Tuna steaks very dry and season all over with Flaky sea salt and Black pepper. Heat the remaining 1 tablespoon Extra virgin olive oil in a heavy skillet over high heat until just smoking. Sear the tuna for 1 to 1.5 minutes per side for rare, leaving the center ruby red. Rest for 3 minutes, then slice against the grain.
2 pieces Tuna steaks (sushi-grade),
1 tbsp Extra virgin olive oil, divided,
1 tsp Flaky sea salt,
0.5 tsp Black pepper, freshly ground
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6. Divide the Baby salad leaves between two plates and top with the dressed bean mixture. Arrange the sliced tuna and halved eggs on top, then spoon over any remaining dressing from the bowl. Finish with a pinch of Flaky sea salt and serve immediately.
2 cup Baby salad leaves or arugula,
1 tsp Flaky sea salt
