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1
To grill the tuna, get a charcoal or stove-top cast iron grill very hot.
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2
Brush the fish with olive oil, and sprinkle with salt and pepper.
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3
Grill each side for only 1 1/2 to 2 minutes.
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4
The center should be raw, like sushi, or the tuna will be tough and dry.
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5
Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
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6
For the vinaigrette, combine the vinegar, mustard, salt, and pepper.
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7
Slowly whisk in the olive oil to make an emulsion.
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8
Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
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9
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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10
Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
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11
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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12
Toss gently with the wine and chicken stock.
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13
Allow the liquids to soak into the warm potatoes before proceeding.
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14
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.
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15
Add the vinaigrette to the potatoes.
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16
Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.
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17
Serve warm or at room temperature.
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18
Preparation time: 20 minutes
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19
Cooking time: 30 minutes
