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1
Prepare a medium-hot fire (450F) in a wood-fired grill, or plan to use a grill pan.
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2
To make the dressing, whisk the vinegar, shallots, mustard, garlic paste, and anchovy paste together in a small bowl until well combined.
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3
Gradually whisk in the oil until the mixture is emulsified.
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4
Whisk in the thyme, tarragon, and salt and pepper to taste.
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5
Set aside.
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6
Cook the beans in a large pot of salted boiling water for 3 to 4 minutes, or until crisp-tender.
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7
Immediately transfer them to a bowl of ice water to stop the cooking.
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8
Remove when cooled, then drain and pat dry and set aside.
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9
Cook the carrots by the same method.
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10
Add the potatoes to salted boiling water and simmer, uncovered, until tender (15 to 20 minutes) and drain into colander.
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11
Halve the potatoes while still warm and toss with a small amount of the dressing to coat.
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12
Set aside to cool.
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13
Heat a grill pan, if using, over high heat, then decrease the heat to medium-high.
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14
Coat the grill grids with oil or oil the grill pan.
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15
Brush the tuna steaks with olive oil and lightly season with salt and pepper on both sides.
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16
Grill uncovered, turning once, for about 4 minutes on each side for medium-rare.
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17
Remove from the heat and let rest for 3 minutes.
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18
Break into large pieces, about 3 inches or so.
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19
Toss the lettuce in a large bowl with about 2 tablespoons of the dressing and salt and pepper to taste.
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20
In a small bowl, toss the tomatoes with 1 tablespoon of the dressing and salt lightly.
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21
Toss the beans with a small amount of salad dressing to coat just before serving.
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22
Arrange the beans, potatoes, tuna, lettuce, tomatoes, olives, and egg wedges in sections on a platter.
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23
Sprinkle with the parsley and serve.
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24
Drizzle each serving with dressing and sprinkle capers on the tuna.
