PREPARATION

Wash the potatoes and boil them unpeeled in a pot of water. Boil them and let them cool down and then peel them.

Rinse the beans and other vegetables and herbs. Cut or pinch the tops and stems of beans. Bring water to a boil with a pinch of bicarbonate (which helps retain the fresh color of the beans). Cook the green beans until tender in 5 to 7 minutes and rinse the vegetables under cold water immediately. Set the beans aside.

Heat a pot of water to the eggs just not hard to cook. Let the eggs 8 to 9 minutes in the boiling water and then rinse immediately under cold running water. The yolk should be cooked while still a little creamy.

DRESSING

Mix the red wine vinegar and mustard in a mixing bowl. Pour a little at a fine olive oil and stir with the whisk until the dressing binds.

Cut the curly parsley very finely and add the chips to the dressing. Season the sauce to taste with a little ground pepper and a pinch of salt.

FINISHING

Cut the unpeeled tomatoes into equal segments. Calculation about 8 wedges per tomato. Peel the shallots and cut into thin rings. Cut each potato into wide slices. Peel the eggs and cut each egg into 4 equal wedges.

Put a bottom on each plate of fresh rocket leaves with a portion cooled beans, potatoes and some tomato wedges. Sprinkle some fine shallot rings on.

Heat a little olive oil in a frying pan. Cut the tuna into wide strips of 3 to 4 cm wide. Subtle spice with some ground pepper and a pinch of salt. Bake the fish only 15 to 20 seconds on each side in the hot oil. In order to maintain the flavour and texture of the fresh tuna fish may not be well done. Cut the pieces fried tuna in wide strips and divide them also a portion on each plate. Put some slices on each plate egg, anchovies, black olives and fresh lettuce leaves.

Work off the board with a little ground pepper, a tiny pinch of coarse salt and a few tablespoons of the dressing.