Anchovy and dijon blend into a creamy dressing that coats roasted redskin potatoes and blanched haricots verts, layered with tuna, eggs, romaine, grape tomatoes, niçoise olives, and briny capers.
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In blender, combine all dressing ingredients until creamy. Season to taste. Set aside.
Heat oven to 350°F. Combine potatoes in medium bowl and toss with 1 teaspoon of salt and olive oil. Transfer to parchment-lined half sheet pan and until golden and tender. Toss with 2-3 tablespoons of the dressing. Set aside.
In 2 1/2 quart pot, bring 6 cups of water to . Add haricots verts and remaining 1/2 teaspoon of salt and blanch until tender crisp, about 3 minutes . Shock in ice cold water. Drain for a few minutes in colander. Cut haricots verts in half lengthwise and toss with 2-3 tablespoons of the dressing. Set aside.
Combine eggs in 2 1/2 quart pot with water to cover by one inch. Cover pot, bring to , and remove pot from heat. Allow eggs to remain in hot water for 10 minutes . Shock eggs in cold water. When cool enough to handle, peel and slice each egg into 4 wedges. Drizzle with 2 tablespoons of the dressing. Set aside.
Heat cast iron pan. Drizzle fish with olive oil and season with salt. fish on each side for about 1-2 minutes , depending on thickness of fish. Remove fish from . Let fish rest about 7-10 minutes before slicing into 1/4-inch slices.
Pour remaining 1/4 cup of dressing over lettuce and mix to combine. Arrange potatoes, haricots verts, eggs, sliced fish, tomatoes, and olives on mound of dressed greens. Garnish with capers.
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