Using a small larding needle, lard the tuna with the anchovy fillets. Mix the olive oil with the herbs. Season the tuna and marinate for a couple of hours, or overnight in the oil and herbs.Remove the tuna from the fridge at least an hour before cooking. Sear the tuna in a very hot dry sauté pan for a few minutes on each side. It should be still red in the middle. Using a sharp knife cut into thin slices.
Using a 2 ½" cutter place the Garlic Mash just off the centre of the plate. Toss the beans in a little vinaigrette and lay on one side of the Mash. Arrange the sliced tuna on the beans. Place the shallots on top of the Mash. Drizzle the Vinaigrette around the plate.
Place the potatoes, garlic & milk in a saucepan. Cover with water. Bring to boil and simmer until potatoes are tender.Drain the potatoes, reserving about 150ml of cooking liquid. Mash the potatoes and garlic, adding liquid, butter, salt and pepper to taste.
Toss the shallots in flour and deep fry until golden. Drain on a paper towel.