Tuna Niçoise à l'Espagnole Recipe

Ingredients

• 3 cans yellowfin tuna in oil (4. 94 oz. each ), such as Tonnino
• Olive oil
• ½ cup sherry vinegar
• ¼ cup each Dijon and honey
• 2 Tbsp. each minced scallion whites, garlic, and anchovies
• 1 tsp. smoked paprika
• Salt and black pepper to taste
• 1 lb. fingerling or Yukon gold potatoes, cut into ½-inch slices
• 12 oz. green beans, trimmed
• 2 cups halved grape tomatoes
• 4 hard-cooked eggs, peeled
• Scallion greens