Grilled Tuna Summer Niçoise - Diora Wines

Ingredients

• 1/3 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 medium shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon anchovy paste or finely chopped anchovies
• 1/3 cup extra virgin olive oil, plus more for brushing grill
• 2 tablespoons finely chopped chives, plus more for garnish
• Kosher Salt
• Freshly ground black pepper
• 1 pound fresh tuna steak (1-inch thick)
• 3/4 pound green beans (preferably haricot vert), ends trimmed
• 3/4 pound small red or gold new potatoes
• 1/2 head romaine lettuce, leaves separated and washed
• 1 red bell pepper, sliced lengthwise into 1-inch pieces
• 1/2 fennel bulb, thinly sliced lengthwise
• 1/2 cup Nicoise or other small black oil-cured olives
• 2 tablespoons jarred capers, drained and rinsed
• 1 cup cherry tomatoes, halved lengthwise
• 2 large eggs
• 2 tablespoons parsley, chopped