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1
Bring the potatoes to a boil in a large saucepan of water.
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2
Add salt; reduce heat, and simmer until tender, 10 to 15 minutes.
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3
Drain; let cool slightly.
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4
Cut the potatoes into bite-size pieces; peel any loose skins.
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5
Dress with enough vinaigrette to coat lightly (reserve remainder).
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6
Season with salt and pepper.
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7
Set aside.
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8
Prepare an ice-water bath; set aside.
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9
Cover the eggs with water in a small saucepan; bring to a full boil.
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10
After 1 minute, cover and turn off heat.
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11
Let stand 6 minutes.
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12
Rinse; transfer to the ice-water bath.
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13
Prepare another ice-water bath; set aside.
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14
Bring a medium saucepan of water to a boil; add salt.
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15
Blanch the green beans until crisp-tender, 1 to 2 minutes.
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16
Drain; rinse with cold water.
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17
Let stand in the ice-water bath until cool.
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18
Drain; pat dry.
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19
Peel the eggs, and halve lengthwise.
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20
Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.
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21
Sprinkle with scallion and parsley, and with capers if desired.
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22
Drizzle with vinaigrette, and serve with the remainder.
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23
Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended.
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24
Whisking constantly, pour in the oil in a slow, steady stream until emulsified.
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25
Let stand at least 30 minutes; discard the garlic.
