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1
Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified.
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2
Whisk in thyme, basil, and salt and pepper to taste.
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3
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
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4
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander.
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5
Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
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6
Prepare grill for cooking.
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7
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
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8
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
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9
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
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10
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total.
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11
Let tuna stand 3 minutes, then break into large (3-inch) pieces.
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12
Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
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13
Transfer potatoes to platter with tuna, reserving bowl.
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14
Drain beans and pat dry.
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15
Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
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16
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
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17
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
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18
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil.
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19
Serve salad with remaining dressing on the side.
