Alice Waters's Tuna Nicoise

• 2 tablespoons red-wine vinegar
• 1 tablespoon chopped chervil
• 1 tablespoon chopped arugula
• 1 clove garlic, minced
• 1 tablespoon diced onion
• 4 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1 cup cooked green and yellow beans
• 4 ounces fresh grilled tuna, flaked into large pieces
• 8 small potatoes, cooked, peeled and sliced
• 4 anchovies
• 6 tiny cherry tomatoes
• A few basil leaves
• 8 nicoise olives
• 2 hard-cooked eggs, peeled and halved

1. Combine the vinegar, chervil, arugula, garlic, onion and olive oil.
2. Season with pepper.
3. Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish.
4. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg

redwine vinegar, chervil, arugula, clove garlic, onion, extravirgin olive oil, freshly ground black pepper, tuna, potatoes, anchovies, tomatoes, basil, nicoise olives, eggs

Taken from cooking.nytimes.com/recipes/9031 (may not work)