- Salad:
- 4 ounces tender, thin green beans
- 1 Yukon Gold potato, peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 3 ounces oil-packed tuna, drained
- 1/2 cup cherry tomato halves
- 1/2 cup pitted nicoise olives
- 1 hard-boiled egg, chopped
- 1 anchovy fillet (optional)
- 1 tablespoon chopped fresh parsley
- Avocado French-Style Vinaigrette:
- 1 tablespoon Dijon mustard
- 3 anchovy fillets
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons minced shallots
- 1 teaspoon minced fresh tarragon
- 1/4 cup ripe avocado
- 1/3 cup olive oil, or more to taste
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
- Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
- Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
- Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
- Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
- Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.