Steps
- For the garlic aioli dressing: place the egg yolk, mustard, anchovy, garlic, and lemon juice in a food processor. Process until smooth. With the motor running, slowly add oil in a thin, steady stream until the mixture thickens and becomes pale. Season with salt and pepper to taste.
- Boil the potatoes in a medium saucepan for 8 minutes. Add the beans and cook for an additional 2 minutes, or until both are tender. Refresh under cold running water and drain well.
- In a separate saucepan, boil the quail eggs for 2 minutes for semi-soft, or until cooked to your liking. Refresh under cold water, peel, and set aside.
- Heat a chargrill pan over high heat. Brush the tuna steaks with olive oil and season with salt and pepper. Cook for 1 minute on each side for medium-rare or to your preference. Set aside for 5 minutes to rest, then cut into 2cm pieces.
- On serving plates, arrange the potatoes, beans, capsicum, radish, tomatoes, and caperberries. Cut the eggs in half and add to the salad along with the tuna. Drizzle with garlic aioli dressing and serve.