Try Matt's beautiful niçoise salad!
Place the potatoes and enough cold salted water to cover generously in a saucepan, bring to the boil over high heat and cook for 10-15 minutes or until tender.
To check if ready, pierce with a skewer.
Drain, then when cool enough to handle, cut into 1cm thick slices.
While the potatoes are cooking, cook the eggs in a saucepan of boiling water for 5½ minutes, drain, cool under running water, then peel and quarter.
Blanch samphire in a saucepan of boiling water for 1 minute, drain and refresh under cold running water, then drain well and set aside.
Confit the tuna by heating the olive oil in a small saucepan over medium-high heat until hot, add the tuna, then immediately remove from the heat and stand for 5 minutes to cook.
Drain tuna and set aside until ready to serve.
Mix the mayonnaise with chopped anchovies and a squeeze of lemon juice.
Arrange potato slices and cherry tomato halves around the plate with the blanched samphire.
Break up the tuna a little so it reveals the pink centre and placeon the plate with the wild olives, egg quarters, marinated anchovies and mayonnaise.
Scatter the baby basil and chervil leaves over the top, drizzle over a little olive oil and a squeeze of lemon juice, then serve.
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