Savory tart with tuna, eggs and capers

Eggs

• 2 eggs (53-63 g each) cold
• water to fill to 1 l mark

Tart

• 125 g butter cold, in pieces, plus extra for greasing
• 250 g flour plus extra for dusting
• 1 egg (53-63 g)
• 2 tbsp water
• 1 tsp salt

Topping

• 350 g canned tuna, in brine or water drained
• 2 tbsp white wine vinegar
• 30 g lemon juice freshly squeezed
• 1 egg yolk
• 3 anchovy fillets, in oil drained
• 10 g olive oil
• 10 g honey
• 1 tsp ground black pepper
• 1 ½ tsp salt
• 30 g rocket salad
• 100 g cherry tomatoes
• 20 g capers, pickled drained
• 50 g red onions cut in rings (1 mm)