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1
In a large bowl make the vinaigrette by whisking together the vinegar and the mustard.
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2
Slowly whisk in the oil in a thin stream to emulsify the mixture.
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3
Stir in the garlic and the onions.
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4
Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well.
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5
Season to taste with salt and pepper.
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6
Rinse the tuna, pat it dry and refrigerate it until just before cooking.
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7
Build a small fire in a barbecue.
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8
When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them.
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9
Set the grill atop the coals.
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10
Rub the tuna on all sides lightly with olive oil, and place on the grill.
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11
Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time.
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12
Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes.
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13
Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes.
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14
The cooking time will vary depending on the heat of the fire, so check it carefully.
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15
Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature.
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16
When it is cool enough to handle, carefully remove the skin and any bones.
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17
Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
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18
Drain the anchovies of oil and pat them dry.
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19
Bring 4 cups water to a boil in the bottom of a steamer.
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20
Add half the beans, cover, and steam until they are tender firm, about 6 minutes.
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21
Remove from the steamer and let cool on a wire rack covered with a cotton tea towel.
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22
Repeat with the remaining beans.
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23
Transfer one-third of the dressing to a medium sized bowl.
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24
Bring a medium-sized pot of salted water to a boil, and add the potatoes.
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25
Cook just until they are tender through, about 15 minutes.
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26
Drain.
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27
If you want to peel them, do so as soon as they are cool enough to handle.
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28
Add them, still warm, to the one-third of the vinaigrette.
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29
Toss, and reserve.
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30
To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter.
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31
Top them with the anchovy fillets, arranging them attractively on top.
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32
Quarter the eggs, and place them, with the tomatoes, around the beans and peppers.
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33
Drizzle them with 2 to 3 tablespoons of the vinaigrette.
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34
Place the potatoes on another platter.
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35
Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes.
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36
Sprinkle with the olives.
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37
Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil.
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38
Serve immediately.
