Ingredients

For dressing
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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