Salad Nicoise

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1/2 pound yellow or green wax beans

Kosher salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil, plus more as needed 

1/4 cup red wine vinegar 

2 tablespoons capers, drained 

2 tablespoons chopped jarred pepperoncini 

12 ounces high-quality canned or jarred tuna in oil, such as Ortiz 

1 head red leaf lettuce, leaves separated 

1/2 cup thinly sliced red onion 

1 cup cherry tomatoes, halved 

1 cucumber, peeled if skin is thick, cut into batonnet (1/4-inch sticks)

2 hard-boiled eggs, peeled and halved 

1 cup sliced roasted red peppers, drained 

1/4 cup pitted Nicoise or Kalamata olives 

1/4 cup fresh basil, torn 

1/4 cup fresh dill leaves 

1/4 cup fresh parsley leaves