Tuna Carpaccio Niçoise Style with Haricot Verts, Capers, Tiny Tomatoes and Anchovy Dressing from Café Boulud Makes 4 appetizer portions For the Anchovy Dressing 2 tablespoons capers 5 salted anchovy fillets 1 clove garlic, peeled, germ removed and cut in half 1 egg yolk 3 tablespoons freshly squeezed lemon juice Salt and freshly ground pepper 1/2 cup grapeseed oil 1.2 cup extra-virgin olive oil Place the capers, anchovies, garlic, egg yolk and lemon juice in the bowl of a food processor. Season with salt and pepper. Combine the olive and grapeseed oils. Turn on the machine and drizzle in the oil - start by adding the oil in droplets and then, when the mixture starts to look thick and creamy, pour the oil into the bowl in a slow, steady stream. Store, tightly covered, in the refrigerator. (The dressing can be made up to 1 day in advance and kept well covered in the refrigerator.) For the Tuna Carpaccio 8 oz. sushi quality tuna steak, 1" thick with no bloodlines, cut horizontally into 4 equal portions _" inch thick (when serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day) 3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice Salt and freshly ground pepper 1/4 pound haricot verts, tipped 1 dozen quail eggs 1/2 cup pitted and halved Ligurian olives 2 tablespoons capers 1 dozen cherry tomatoes Freshly grated zest of 1 lemon 1 stalk celery, trimmed, peeled and cut into small pieces 1.  Lay 1 sheet of 11-inch square plastic wrap on a flat surface. Place 1 piece of tuna in the middle and cover with a second 11-inch square piece of plastic wrap. Place a 6" flan ring over the tuna and gently flatten the tuna with a meat pounder or mallet into a disk about 6 inches in diameter, making it as round and thin as possible, using the ring as a guide. Repeat with the 3 other tuna slices. Stack the 4 wrapped tuna disks on a plate and refrigerate until needed. 2.   Whisk together the olive oil and lemon juice. Season with salt and pepper and set the vinaigrette aside until needed. 3.   Bring a medium saucepan of salted water to the boil, plunge the beans into the water, and cook just until they are tender, about 3 to 5 minutes. Drain the beans in a colander and immediately run them under very cold water to cool and set their color. When the beans are cool, dry them well between layers of paper towels and cut them into 1/2-inch pieces. Set aside. 4.   Boil the quail eggs for 5 minutes. Cool them under cold running water. Shell and cut them into quarters. Set aside. 5.   Remove the wrapped tuna disks and cold plates from the refrigerator. Discard the top layer of plastic wrap from each tuna disk and place one disk onto each plate, tuna side down. Discard the top sheets of plastic wrap. 6.   Season each disk with salt and pepper and brush with the lemon vinaigrette. 7.   Scatter the haricot verts, olives, capers, lemon zest, celery, tomatoes and quail's eggs over each tuna disk. 8.   Either using a squeeze bottle or a spoon, drizzle the anchovy mayonnaise around the edge of the each tuna disk. Serve immediately. Back to top