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MAKE THE FRENCH POTATO SALAD:
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Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through.
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Drain in a colander and place a terry-cloth kitchen towel over the potatoes to allow them to steam for 10 more minutes.
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AS soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl.
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Toss gently with the wine and chicken stock.
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Allow the liquids to soak into the warm potatoes before proceeding.
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MAKE THE VINAIGRETTE:
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Combine the vinegar, mustard, 1/2 teaspoon salt, garlic powder, 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
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Add vinaigrette to potatoes.
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Add scallions, dill, parsley, basil or Italian seasoning, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper and stir until just combined.
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Serve warm or at room temperature.
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12
GRILL THE TUNA AND PREPARE THE PLATTER:
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To grill the tuna, get a charcoal or stovetop cast iron grill very hot.
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Brush the fish with olive oil, and sprinkle with salt and pepper.
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Grill each side for only 1-1/2 to 2 minutes.
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The center should be raw, like sushi, or the tuna will be tough and dry.
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Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, capers and anchovies, on a large flat platter, if used, or you can serve each person individually.
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MAKE THE VINAIGRETTE:
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Combine the vinegar, mustard, salt, and pepper.
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Slowly whisk in the olive oil to make an emulsion.
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Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
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Bon Appetit!
