Yellowfin Tuna Salad with Tomato Stack

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16 slices of sashimi Yellowfin tuna

6 tomatoes of different variety

15 French green beans, blanched

1 small red onion, shaved

1 bunch of chives, cut into 1/2-inch sticks

For the vinaigrette:

3 anchovy fillets

1 ounce roasted garlic

2 tablespoons of Dijon mustard

1/2 cup of red wine vinegar

1/2 cup of extra virgin olive oil

2 tablespoons of capers