Traditionally, this salad is served with canned tuna, usually oil packed. Since fresh tuna is readily available around the Jersey shore, here is a way to prepare fresh tuna for this salad.
Vinaigrette makes 1½ cups
Cut tuna in chunks. Season liberally with salt and pepper. Let rest 1 hour.
Make the salad using eggs, olives, tomatoes, potatoes, green beans, mesclun greens, and anchovies.
For the vinaigrette, whisk together shallots, parsley, thyme, 1 cup olive oil, red wine vinegar, salt, and pepper. Chill one hour. Shake vigorously before serving.
Poach the tuna on medium heat for 15-20 minutes until well done.
Chill in oil or serve warm over niçoise salad set up.