Ingredients:

• 1/3 cup lemon juice or red wine vinegar
• 3/4 cup extra virgin olive oil
• 3 tablespoons finely chopped shallot
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh oregano or tarragon
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 2 to 3 (5-ounce) cans tuna, drained, or 2 (8-ounce) grilled or otherwise cooked tuna steaks (see recipe note for cooking instructions)
• 6 hard boiled eggs, peeled and quartered lengthwise
• 1 1/4 pounds small young red potatoes or fingerling potatoes
• Salt and freshly ground black pepper
• 2 medium heads Boston or butter lettuce, torn into bite-sized pieces
• 3 small ripe tomatoes, cored and cut into wedges
• 1 small red onion, thinly sliced
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1/4 cup Niçoise olives
• 2 tablespoons capers, rinsed and/or several anchovies, optional