For the Vinaigrette:

• 1 tablespoon minced shallots
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced fresh chives
• 2 tablespoons white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/3 cup extra-virgin olive oil

For the Grill:

• 6 ounces new potatoes, quartered
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly cracked black pepper, divided
• 6 ounces grape tomatoes
• 3 ounces haricot verts
• Store bought naan or flatbread (I used 4 mini naan)

For Serving:

• 1 (4-ounce) can Genova Albacore Tuna in Olive Oil, drained
• 2 hard-boiled eggs, peeled and sliced
• 1/4 cup Niçoise olives, pitted
• Freshly cracked black pepper