Tuna, with Eggs, and Anchovy Sauce

INGREDIENTS:
● 4 eggs, at room temperature
● 300g Roman beans, trimmed
● 340g asparagus, trimmed
● 60ml (¼) cup olive oil
● 400g sashimi-grade tuna loins
● 1 golden shallot, very thinly sliced
● ½ cup (loosely packed) flat-leaf parsley
● ½ cup (loosely packed) red-vein sorrel leaves
● ¼ cup chive batons
● ¼ cup chervil sprigs

ANCHOVY VINAIGRETTE:
● 3 anchovy fillets, finely chopped
● 1 garlic clove, finely grated
● 80ml (⅓ cup) extra-virgin olive oil
● 1 tbsp red wine vinegar
● 1 tbsp finely chopped tarragon, plus extra sprigs to serve
● 1½ tsp Dijon mustard
● Finely grated rind of ½ lemon, plus 1 tbsp lemon juice

METHOD:
1. Cook the eggs in a saucepan of boiling water (6 minutes for soft-boiled). Refresh in iced water and peel.

2. For the anchovy vinaigrette, crush anchovy and garlic with the flat side of a knife to a fine paste. Transfer to a jug with remaining ingredients, whisk to combine, and season to taste.

3. Heat a chargrill pan or barbecue to high. Drizzle Roman beans and asparagus with 2 tbsp oil and season to taste. Chargrill beans, turning occasionally, until charred and tender (3-4 minutes). Chargrill asparagus, turning occasionally, until charred and tender (2-3 minutes). Transfer beans and asparagus to a plate.

4. Drizzle tuna loins with remaining oil, season, and chargrill, turning, until charred on all sides but still rare in the middle (3-4 minutes).

5. Halve the eggs and thickly slice the tuna, before dividing between plates with beans and asparagus. Add the egg,