Niçoise Charcuterie Platter | Genova Seafood

Ingredients

• 1/4 cup Champagne vinegar
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 1/2 cup Olive oil
• 4 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
• 3/4 pound Green beans or haricots verts, trimmed and blanched
• 2 pounds baby potatoes, boiled and halved
• 2 pounds Campari or cherry tomatoes, cut into wedges
• 8 Hard-boiled eggs, peeled and halved
• 1/2 cup Black olives, pitted
• 1 bunch Watercress
• Crackers or small pieces of bread
• Fresh dill or other fresh herbs