Ingredients

1/4 cup red-wine vinegar

2 1/2 tablespoons minced shallot

2 teaspoons Dijon mustard

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

Rounded 1/2 teaspoon anchovy paste

1 cup extra-virgin olive oil

1 1/2 teaspoons minced fresh thyme

1 1/2 tablespoons finely chopped fresh basil

For salad

• 3/4 lb green beans (preferably haricots verts), trimmed
• 1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
• 1 1/2 lb (1-inch-thick) tuna steaks
• Vegetable oil for brushing
• 1/4 cup drained bottled capers (1 1/2 oz)
• 3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces

• 1 pt cherry or grape tomatoes
• 2/3 cup Niçoise or other small brine-cured black olives
• 4 hard-boiled large eggs, quartered
• 3 tablespoons finely chopped fresh parsley and/or basil

Description

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