Deconstructed Salade Niçoise with Olive Oil Poached Tuna

Cut 450 g raw yellowfin tuna loin into 3 equal, neat rectangular blocks.

In a small, deep saucepan, combine 400 ml extra virgin olive oil, 4 peeled garlic cloves, 5 g fresh thyme, the peeled rind of 1 lemon, and 3 g black peppercorns. Heat the oil slowly on the stovetop until it reaches exactly 55°C on a digital kitchen thermometer.

Gently submerge the tuna blocks into the 55°C oil. Maintain this temperature precisely for 18 minutes. The tuna should turn opaque on the outside while remaining incredibly tender and slightly pink in the center. Carefully remove the tuna with a slotted spatula and let it rest on a warm plate.

While the tuna poaches, peel 250 g fingerling potatoes and slice them into 1 cm thick rounds. In a small pot, combine 500 ml water, 0.5 g saffron threads, and a pinch of salt. Bring to a boil, add the potato rounds, and simmer for 12 minutes until tender but still holding their shape. Drain and set aside.

Trim the stem ends of 150 g haricots verts. Bring a medium pot of salted water to a rolling boil. Blanch the beans for exactly 90 seconds, then immediately plunge them into an ice bath to lock in their vibrant green color and crisp texture. Drain and pat dry.

Bring a small pot of water to a boil. Gently lower 6 quail eggs into the boiling water and cook for exactly 2 minutes and 15 seconds. Immediately transfer them to an ice bath. Once cold, carefully peel the eggs and slice them in half lengthwise to reveal the jammy, semi-liquid yolks.

In a food processor, combine 50 g pitted Niçoise olives, 15 g drained capers in brine, 3 anchovy fillets, 10 g Dijon mustard, 15 ml juice squeezed from the remaining lemon, and 10 g fresh flat-leaf parsley. Pulse until coarsely chopped.

While the food processor is running, slowly drizzle in 60 ml of the warm tuna-poaching olive oil to create a rich, emulsified tapenade dressing.

Thinly slice 3 French radishes using a mandoline, and slice 100 g heirloom cherry tomatoes in half.

To assemble, artfully arrange the saffron-stained potato rounds, blanched haricots verts, cherry tomato halves, and radish slices across three plates. Place one warm poached tuna block in the center of each plate. Arrange 4 quail egg halves around the plates. Drizzle the olive-caper dressing over the vegetables and tuna, and garnish each plate with 10 g microgreens.