Salad Nicoise with saffron aioli

To prepare vitello sauce, mix and blend 175 grams of mayonnaise, 1 boiled egg, capers, anchovies, and canned tuna until smooth and homogeneous.

Prepare saffron aioli. To do this, evaporate white wine in a saucepan with saffron, cool it down, and add 100 grams of mayonnaise. Grate 1 clove of garlic very finely, add it to the sauce, and mix. Let it sit for 1 hour and mix again.

Wash the salad mix, dry it, and tear it by hand. Arrange on plates. Cut two boiled eggs randomly and place them chaotically on top of the salad. Then add edamame and halved cherry tomatoes.

Make potato noisettes by cutting balls from boiled potatoes.

In a heated non-stick pan, sear the tuna fillet for 20 seconds on each side and place it on a paper towel. Let it cool slightly and cut into strips with a 1 cm side. The inside should remain bright red.

Then add a few drops of saffron aioli to the salad, place 3 small quenelles of vitello sauce. Top with strips of tuna, red side up.