Nicoise Salad

Ingredients

• 2 lbs. Washington red fingerling or Ozette fingerling potatoes
• ½ cup extra virgin olive oil
• ½ cup canola oil
• 2 tablespoons tarragon vinegar
• 2 tablespoons rice wine vinegar
• 2 teaspoons Dijon mustard
• 1 shallot, minced
• 2 tablespoons chopped chives
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped Italian parsley
• 1 ½ teaspoons kosher salt
• 1 teaspoon Dash cracked black pepper
• ½ teaspoon Worcestershire sauce
• 1 lemon, zested and juiced
• 2 tablespoons lemon juice
• 1 tablespoon champagne vinegar
• 1½ teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon cracked black pepper
• ¼ cup extra virgin olive oil
• ¼ cup canola oil
• 2 tomatoes, stemmed and cut in wedges
• 1 tsp olive oil
• 1 tsp minced fresh basil
• 1/2 lb. haricots verts (French green beans), blanched
• 12 pitted Nicoise olives
• 1 bunch watercress
• 4 hard-cooked eggs, peeled and quartered
• 4 (5 to 6 ounce) portions Ahi tuna
• 2 tsp lemon pepper
• Salt