Nicoise Egg Salad with French Vinaigrette - The Local Palate

Ingredients

• 24 Haricot verts or thin green beans
• 24 tiny white potatoes
• 24 quail eggs, hard-boiled and quartered
• 24 grape tomatoes, quartered
• 12 Nicoise or kalamata olives, quartered
• 1 tuna medallion, about ½ pound
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons champagne vinegar
• 2 ½ tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 anchovy fillets
• 1 tablespoon chopped shallot
• 1 large basil leaf, torn into pieces
• Salt and freshly ground black pepper to taste