The crisp beans and potatoes can be cooked an hour ahead and kept at room temperature, but toss the potatoes with the dressing while they are still warm. To soak up any extra herbed garlicky goodness, serve with the Garlic Bruschetta.

　　

Ingredients

Makes 6 servings

　　

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

12 ounces green beans (preferably haricots verts), trimmed

　　1 1/2 pounds small (1- to 2-inch) potatoes, preferably Yukon Gold

　　1 1/2 pounds (1-inch-thick) tuna steaks

　　Vegetable oil, for brushing

　　1/4 cup drained bottled capers (1 1/2 ounces)

　　12 ounces Boston lettuce (2 heads), leaves separated and large ones torn into pieces

　　1 pint cherry or grape tomatoes

　　2/3 cup Niçoise or other small brine-cured black olives

　　4 hard-cooked large eggs, quartered

　　3 tablespoons finely chopped fresh parsley and/or basil

　　Special equipment: Gas or charcoal grill (see Note)

　　

MAKE DRESSING

Step 1

Whisk together the vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add the oil in a slow stream, whisking until emulsified. Whisk in the thyme, basil, and salt and pepper to taste.

　　

MAKE SALAD

Step 2

Cook the beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop the cooking. Add the potatoes to the boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve the potatoes while still warm (peel, if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

　　

Step 3

Prepare grill for cooking. If using a charcoal grill, open the vents on the bottom of the grill, then light the charcoal. The charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat to high, covered, 10 minutes, then reduce the heat to moderately high.

　　

Step 4

Brush the tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let the tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer the tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

　　

Step 5

Transfer the potatoes to the platter with the tuna, reserving the bowl. Drain the beans and pat dry. Toss the beans in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss the lettuce in the bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss the tomatoes in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.

　　

Step 6

Arrange the olives and eggs on the platter and sprinkle the salad with parsley and/or basil. Serve the salad with the remaining dressing on the side.

　　

COOK’S NOTE

Step 7

The TUNA can also be cooked in a hot, lightly oiled ridged grill pan over moderately high heat.

　　The Epicurious Cookbook