- 4 tbsp apricot jam
- 400g/14oz fresh tuna steak
- 2 tsp ground cumin seeds
- 2 tsp ground coriander
- ½ clove of garlic
- 2 tinned anchovy fillets
- 1 free-range egg yolk
- ½ lemon, juice only
- 110ml/4oz olive oil
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- 110g/4oz French beans, blanched, refreshed and cut in half
- 8 new potatoes, boiled until tender
- 10 black olives
- 8 quails eggs, boiled for 2½ minutes, peeled
- 1 small baguette, thinly sliced and toasted
- 1 garlic clove
- 10 cherry tomatoes, roasted for 3-4 minutes
- Preheat the oven to 220C/400F/Gas 7.
- Spread the apricot jam over the tuna pieces.
- Place the ground cumin and coriander into a bowl and mix to combine, then place the tuna into the spices. Roll to coat and leave to marinate for 20 minutes.
- Heat an ovenproof frying pan until hot then add the tuna. Cook on each side for 15-20 seconds, just to lightly brown the tuna. Transfer to the oven to roast for 3-4 minutes, until just cooked but still pink in the centre, or until cooked to your liking.
- Meanwhile, for the dressing, place the garlic, anchovies and egg yolk into a pestle and mortar and pound to a paste.
- Add the lemon juice and the olive oil, and mix well.
- Add the mustard and season, to taste, with salt and freshly ground black pepper.
- To assemble the salad – place the beans, potatoes, olives and eggs into a bowl, add the dressing and mix well. Transfer onto a serving plate, cut the tuna in half and place on top.
- Rub the toasted baguette slices with the garlic clove, then top with the tomatoes. Place the tomato toasts around the edge of the salad and serve.