My Tuna Salad Nicoise

Ingredients

• 1 1/2 pounds beets, top stems and roots trimmed to not less than 1/2-inch
• 1 1/2 pounds small red skinned potatoes, scrubbed, larger potatoes quartered, smaller potatoes halved
• 4 teaspoons olive oil
• Salt and freshly ground black pepper
• 8 baby artichokes, tops trimmed, tough outer leaves removed
• 1/2 pound haricots verts, trimmed
• 2 cups wood chips, preferably mesquite, optional
• 1 1/2 pounds 1 1/2-inch thick tuna steak
• 3 tablespoons store bought black olive tapenade
• Balsamic Vinaigrette, recipe follows
• 1/2 cup diced red onion
• 1 pound cherry tomatoes, trimmed and halved
• 1/2 pound mesclun
• 3 hard cooked eggs, shelled and quartered lengthwise
• 1/2 cup drained Nicoise olives
• 1 jar, about 8 ounces, caper berries on the stem, drained
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallot
• 1 teaspoon hot pepper sauce
• 3/4 teaspoon salt
• 1 cup cold pressed extra virgin olive oil
• Freshly ground black pepper

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