Grilled Tuna Salade Niçoise - Cooked Pro

Ingredients

• ¼ cup red-wine vinegar
• 2 ½ tbsp minced shallot
• 2 tsp Dijon mustard
• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• ½ (rounded) anchovy paste
• 1 cup extra-virgin olive oil
• 1 ½ tsp minced fresh thyme
• 1 ½ tbsp finely chopped fresh basil
• ¾ lb green beans (preferably haricots verts), trimmed
• 1 ½ lbs small (1- to 2-inch) potatoes (preferably Yukon Gold)
• 1 ½ lbs (1-inch-thick) tuna steaks
• Vegetable oil for brushing
• ¼ cup drained bottled capers (1 1/2 oz)
• ¾ lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
• 1 pt cherry or grape tomatoes
• ⅔ cup Niçoise or other small brine-cured black olives
• 4 hard-boiled large eggs, quartered
• 3 tbsp finely chopped fresh parsley and/or basil