Leave the cherry tomatoes with the greens and peel them. To do this, cut crosswise, put in boiling water and leave there until the skin peels off. Rinse the tomatoes in cold water and then peel them.
Cook the quail eggs in boiling water for about 2-3 minutes, quench, peel and cut in half. Wash the snack peppers and cut into thin rings.
Remove the tuna from the teriyaki sauce, rinse briefly under clear water and dab with a paper towel. Heat 2-3 tablespoons of teriyaki sauce in a pan.
Put the tuna in the pan and fry for a few seconds on each side. The skin should be seared, but the inside should still be raw.
If necessary, dab off the tuna and roll in sesame seeds to form a sesame coat. Cut the tuna into slices about 5 mm thick.
Mix the juice of half a lemon with mustard and sugar, then add olive oil and work everything into a vinaigrette.
Wash the Frisée salad and mix it with most of the vinaigrette, set aside the rest (about 1 tbsp). Warm the beans again slightly.
Place the tuna slices in a fan shape on the plate and brush lightly with the vinaigrette. Spread the frisée salad in a semicircle around the tuna and place the warm beans on top.
Now drape 2 potato chips, 2 cherry tomatoes, 2 Kalamata olives and 2 half quail eggs around the salad. Mix the peppers briefly with any leftover vinaigrette, then add to the salad.