The thanksgiving blubber riddance: salade niçoise

Ingredients

• 4 small new potatoes, unpeeled
• 20 baby green beans, trimmed
• 1 can tuna chunk in olive oil
• 1 head or 1 bag baby romain lettuce
• 10 small cherry tomatoes (or 2 large roma tomatoes)
• 1/2 red onion, sliced thinly
• 8 slices olive oil packed anchovy fillets, halved lengthwise
• 1/2 cup Nicoise or kalamata olives
• 1 tablespoon capers
• 4 hard boiled eggs, peeled and quartered lengthwise
• Vinaigrette
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, minced fine
• 1 small shallot, minced fine
• Salt and ground black pepper to taste