Fresh tuna nicoise-style salad

Method

• Step 1
  For the garlic aioli dressing: place egg yolk, mustard, anchovy, garlic and lemon juice in the bowl of a food processor and process until smooth. With the motor running, gradually add oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
• Step 2
  Cook potato in a medium saucepan of boiling water for 8 minutes. Add the beans and cook for a further 2 minutes or until potato and beans are tender. Refresh under cold running water. Drain well.
• Step 3
  Cook eggs in a small saucepan of boiling water for 2 minutes for semi-soft boiled or until cooked to your liking. Refresh under cold running water. Peel and set aside.
• Step 4
  Heat chargrill pan over high heat. Brush tuna with oil and season with salt and pepper. Cook for 1 minute each side for medium-rare or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest. Cut into 2cm pieces.
• Step 5
  Arrange the potato, beans, capsicum, radish, tomatoes and caperberries on plates. Cut eggs in half and place on salad with tuna. Drizzle with aioli dressing to serve.