Ingredients

• 1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
• 1/4 pound haricots verts, or small, thin green beans, ends trimmed
• 2 pounds yellowfin tuna loin, trimmed of sinew
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 rosemary sprigs
• 1 large head romaine or Bibb lettuce, rinsed and patted dry
• 2 teaspoons chopped fresh parsley leaves
• 1/2 teaspoon chopped fresh tarragon leaves
• Anchovy Dressing, recipe follows
• 1/2 pound Roma plum tomatoes, cut into 1-inch cubes
• 1/3 cup halved and seeded black brine-cured olives
• 1/3 cup halved and seeded green brine-cured olives
• 1/2 cup thinly sliced red onion
• 4 hard-boiled eggs, peeled and sliced
• Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)

Directions

Anchovy Dressing:

1 anchovy fillet, drained

1/8 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon chopped garlic

1 large egg*

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

6 tablespoons olive oil

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons minced shallots

2 teaspoons capers, drained and chopped

1/2 teaspoon Worcestershire sauce

In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Yield: 1 cup