Ingredients

4 x 120g tuna steaks 500 g kipfler potatoes 8 quails' eggs cooked peeled & cut in half 200 g stringless green beans 4 large Roma tomatoes quartered Caramelised onions 2 purple Onions finely sliced 1 tablespoon Olive Oil 1½ tablespoons Olive Oil 2 tablespoons red wine vinegar dressing 2 Cloves roasted Garlic finely chopped 2 Anchovies finely chopped 2 egg yolks 1 tablespoon Lemon Juice 1 teaspoon Dijon mustard ¾ cup Olive Oil salsa 1 tablespoon chopped Niois olive 40g 1 tablespoon baby capers 1 tablespoon Italian Parsley chopped 1 small Tomato deseeded and finely diced 4 Anchovies finely chopped of Lemon Olive Oil of Salt of Sugar

Description

Place Tomatoes Onto Oven Rack And Sprinkle With Salt & Thyme And Slow Bake For 45 Mins In 120 Deg Oven. This Will Intensify The Flavour. Put Aside. Cook Potatoes Whole In A Pot Of Salted Water And Blanch Beans In The Same Pot Towards The End. When Cooled

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