Tuna Nicoise Baguettes

Name: 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