Tuna Nicoise Baguettes

Ingredients

• 1 12 ounce crusty baguette
• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup olive oil (I use the olive oil drained from the tuna)
• 8 ounces red or Yukon Gold potatoes, boiled until soft and sliced thinly (I do not peel them)
• 4 eggs, hard boiled and sliced lengthwise into quarters
• 2 jars (6.7 ounces each) Tonnino tuna fillets in olive oil, drained
• 1/4 cup flavorful black olives (nicoise are classic but I used kalamata since I already had them), roughly chopped
• 4 ounces green beans, ends snipped and steamed until crisp-tender
• 1/4 cup capers
• Salt and pepper to taste

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