Green bean timbale with poached egg and tuna belly

Preparation

For the eggs, bring a pan of water to the boil, add 2 tbsp of vinegar; once it starts boiling, add the eggs and reduce the heat so that the water simmers gently, then leave to cook for 3 minutes.

Trim the ends off the green beans, remove any strings and cut into julienne strips. Cook in a pan with plenty of salted water until al dente. Cool and drain.

In a frying pan, sauté the bacon cut into small cubes, add the julienned onion and cook until softened, then add the green beans, cook for one minute and set aside.

For the vinaigrette, mix the romesco sauce with the vinegar and oil, and season with salt to taste.

In a bowl, mix the green beans, sweetcorn, chopped olives and tuna, add a couple of tablespoons of vinaigrette and mix well.

Serve on a plate using a mould; place the slices of ventresca and the warm egg on top, then pour the vinaigrette over and around.

Tip: You can prepare the green bean base in advance; it will keep perfectly for 4 or 5 days.

Buying seasonal vegetables is more economical and the result is much better.