Preheat oven to 180C.
Trim and cook the beans, drain and refresh. Boil the potatoes. Cook the tuna on each side for 2 minutes per side in a grill pan, then cut into thin vertical slices. Fry the prawns till they change colour and are no longer opaque.
Make the tapenade. Drain the anchovies (reserving the oil), and process with the olives, garlic and capers then add the oil very slowly with the machine running. Add a pinch of cayenne.
Brush both sides of the bread with oil, place on a baking sheet and sprinkle with herbs. Bake for 6-7 minutes.
Arrange a pile of rocket and beans on each plate with 1 tomato, halved, 1 crouton spread with tapenade, 2 shelled eggs, 1 potato, 1 prawn and a quarter of the tuna. Drizzle with the basil oil and a little vinegar. Garnish with basil leaves.
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