Whipped Tuna Niçoise Tartine with Olive Crumb

Method

1. Lower the eggs gently into boiling water, cook over medium-high heat for 7 min, then put them straight into cold water. The yolks will be jammy.

   Add in this stepEggs 2

   medium-high heat

2. Bring another pot of water to the boil over high heat, add half the salt and blanch the green beans for 3 min; chill them in iced water, then cut into 2 cm pieces.

   Add in this stepGreen beans 80 gSalt to taste

   high heat

3. Put the tuna, cream cheese, lemon zest and juice, anchovies and half the pepper in a tall container and blitz with a stick blender (or food processor) for 1 min, until light and mousse-like. If it is too stiff, add 1 teaspoon of olive oil.

   Add in this stepCanned tuna in olive oil, drained 120 gCream cheese, at room temperature 60 gLemon (zest and juice) ½Anchovy fillets 2Black pepper to taste

4. Finely chop the olives, capers and basil together and mix with half the olive oil to make the olive crumb. Quarter the cherry tomatoes and season them lightly with the rest of the salt.

   Add in this stepPitted black olives 12Capers 1 tspBasil leaves 6Extra-virgin olive oil 1 tbspCherry tomatoes 120 gSalt to taste

5. Brush one side of the bread with the remaining olive oil and toast it in a 24 cm pan over medium heat for 2 min per side, until golden; work in batches if the pan is small. While hot, rub the toast with a cut garlic clove.

   Add in this stepSourdough or country bread slices, 1.5 cm thick 4Extra-virgin olive oil 1 tbspGarlic (cloves) 1

   medium heat

6. Spread the whipped tuna thickly on the toast and top with the beans and tomatoes. Add the halved eggs, scatter over the olive crumb, grind over the rest of the pepper and serve straight away.

   Add in this stepBlack pepper to taste