Instructions

1. To make vinaigrette, macerate (soak) shallot or garlic in vinegar 30 minutes, if time allows. Whisk mustard, olive oil, anchovies (if using), and tarragon into vinegar. Season to taste with freshly ground pepper and kosher salt. Refrigerate and reserve.
2. Bring two pots of salted water to a vigorous boil. In one pot blanch green beans about 2 minutes or until crisp tender. Drain in ice cold water to zap color. Reserve. Cook the potatoes in the other pot until just tender when pricked with the prongs of a fork, about 10 minutes. Drain, cool, slice in half, lightly season with kosher salt and reserve.
3. Bring a gas or charcoal grill to high heat. Combine mayonnaise and honey and brush over tuna steaks. Season both sides of tuna with kosher salt and freshly ground pepper. Grill tuna, covered, 2-2 1/2 minutes per side for rare. Remove from grill and reserve. Grill potatoes over medium heat about 5 minutes on each side.
4. Thinly slice tuna steaks diagonally. Toss lettuces in half of the reserved vinaigrette and place on one large platter or individual plates. Arrange potatoes, beans, egg, tuna, tomatoes and olives around greens and drizzle with remaining vinaigrette. Serve.