Method:
1 Cook the potatoes in a saucepan of salted water for 8 minutes or until tender, drain and set aside. Crush 1 garlic clove and slice the remaining 2.
2 Place the beans on a microwave-safe plate, cover and microwave for 1-2 minutes on High/100% until bright green, refresh in cold water.
3 Heat oil in a frying pan over a medium heat, add the crushed garlic, anchovies, capers and diced tomatoes, simmer for 3-5 minutes or until thickened.
4 Bring a saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack egg into a small bowl, stir the water to create a whirlpool. Tip egg into centre of whirlpool. Poach egg for 2-3 minutes or until cooked to your liking.
5 Heat a grill pan over medium-high heat, brush both sides tuna with oil and season with salt and pepper, cook for 2 minutes on each side for rare or until cooked to your liking.
6 Heat oil in a frying pan, add the garlic slices and cook until browned and crispy.
7 Toss the potatoes and beans in half the tomato mixture and spoon onto a serving plate. Top with the tuna, poached egg, crispy garlic and spoon remaining sauce around plate to serve.